Recipes:
**Pepper Sirloin Steak**
**INGREDIENTS**
1 (2½-pound) sirloin
steak, 1½ inches
thick
½ cup butter or
margarine
¼ cup chopped fresh
parsley or 4
teaspoons dried
parsley
¼ cup minced onion
2 tablespoons
Worcestershire sauce
1 teaspoon freshly
ground pepper
½ teaspoon dry
mustard
**SERVES 6**
**Make Ahead**
Leftover steak will keep, well
wrapped in the refrigerator,
for up to 2 days. Slice and
serve alongside eggs or
make a hearty last-minute
salad for a weeknight supper.
**VARIATION**
Sprinkle fresh
herbs on hot coals
while grilling to
enhance the flavor
of the meat.
**1** Lightly score edges
of steak at 1-inch
intervals. Preheat grill
or broiler.
**2** Combine butter,
parsley, onion,
Worcestershire sauce,
pepper and mustard in a
small saucepan. Heat,
stirring continually, over
low heat, until butter melts.
Reserve ¼ of the mixture.
**3** Place steak on grill or
broiler pan. Brush
steak with butter mixture.
Cook, basting frequently
with butter mixture,
about 6 minutes per side
for medium.
**4** Place steak on a
serving platter. Cut
thin slices across the grain.
Drizzle reserved butter
mixture over steak.
Make It Quicker
• It's easy to please
individual tastes by
grilling or broiling
steaks “to-order.” Cut
steak into serving-size
portions before
cooking. Smaller
pieces mean quicker
cooking, too!
• A clean grill rack
will help prevent meat
from sticking during
cooking. Just firmly
rub a wire brush over
the rack after the
grill has been
sufficiently heated.
