24
PEPPER STEAK (steak au poivre)
(serves 4 to 6)
Ingredients
1-2 pound sirloin steak
salt to taste
1/2 cup crushed peppercorns
4 oz butter, melted
1/4 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 setting 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 to 6 oz portions and place
on a dinner plate. Heat on the high rack on high power for about 5 minutes.
STEAK BERRY WALL
Ingredients
2 tablespoons butter
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Minced parsley
6 oz 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 setting 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 to 6- oz sirloin steak
1/4 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 setting for 5 minutes per side and serve with the ginger.
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