22
PEPPER STEAK (steak au poivre)
(serves 4-6)
Ingredients
1-2 pound sirloin steak
salt to taste
1/2 cup crushed peppercorns
4 ounces butter, melted
1/4th teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
chopped parsley
Method
Place the butter pepper and Worcestershire sauce in a 10 inch pie plate on the
liner pan. Salt the meat and press the pepper into both sides of the meat and lay
on the 4 inch rack. Cook on high for 5 minutes, turn over and cook another 5
minutes. Cut into 1 inch wide slices and serve with the sauce.
ROAST BEEF
Method
The oven does a great job of reheating. So prepare any beef roast as directed in
the cookbook and refrigerate. When you want a nice portion of roast beef, cut off
4-6 ounce portions and place on a dinner plate. Heat on the high rack on high
power for about 5 minutes.
STEAK BARRY WALL
Ingredients
2 tablespoons butter
1/4th teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Minced parsley
6 ounces tender steak, sirloin tenderloin, rib, strip, etc. 1 1/2-inch thick
salt and pepper to taste
Method
Season the steak and cook on the high rack on high for 5 minutes per side.
Meanwhile mix the other ingredients. Place the steak on a plate and spread the
butter mixture over the surface.
JAPANESE STYLE STEAK
Ingredients
4-6- ounce sirloin steak
1/4th cup miso paste (available at Asian food stores)
2 tablespoons sake or dry white wine
2 tablespoons, pickled ginger slices
Method
Mix the miso and sake and spread over the steak and marinate for 1 hour in a
shallow dish. Cook on the high rack on high for 5 minutes per side and serve with
the ginger.
