Spicy Five-Pepper T-Bone Steaks

• 1 hr
• 4 SERVINGS
• 340 Cal
• 26 g Protein

Ingredients:

• 2 beef T-Bone Steaks, cut 1 inch thick (about 16 ounces each)

• 3 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
• 2 teaspoons kosher salt
• 1/8 teaspoon ground red pepper

• 2 teaspoons vegetable oil
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1 cup ketchup
• 1/2 cup beef broth
• 1/3 cup raisins
• 3 tablespoons balsamic vinegar
• 1 tablespoon molasses
• 1 tablespoon soy sauce
• Additional beef broth (optional)

Cooking:

1. Combine Five-Pepper Seasoning ingredients in small bowl; mix well. Reserve 2 teaspoons for Spicy Peppercorn Steak Sauce. Set aside remaining mixture for seasoning beef T-Bone Steaks.
Cook's Tip: Mixed peppercorns are sold in specialty food markets and some supermarkets. If a four-peppercorn mix is not available, a three-peppercorn mix may be substituted. Or make your own mix by combining equal amounts of whole black, white, green and pink peppercorns.

To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
2. To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or until tender but not browned. Stir in ketchup, broth, raisins, vinegar, molasses, soy sauce and reserved 2 teaspoons Five-Pepper Seasoning; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally. (Sauce will thicken slightly.)
Cook's Tip: Spicy Peppercorn Steak Sauce may be prepared ahead and frozen in an airtight container for up to 2 months. To reheat, heat from frozen in a saucepan over medium heat until hot, stirring occasionally.
3. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.) Return sauce to saucepan; keep warm until ready to serve.
4. Press remaining Five-Pepper Seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
5. Remove bones; carve steaks crosswise into slices. Serve with sauce.
   
   Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt