Pepper-Rubbed Beef Chuck Eye Steak

• 30 min
• 4 SERVINGS
• 280 Cal
• 22 g Protein

Ingredients:

• 1 beef Chuck Eye Steak (about 1 pound)
• 1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
• 1 teaspoon minced garlic
• 2 teaspoons vegetable oil
• 1/2 cup beef broth
• 1/4 cup dry red wine

Cooking:

1. Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
Cook's Tip: Four 4 ounce beef Tenderloin Steaks, cut 1 inch thick, may be substituted for Chuck Eye Steak. Cook steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
2. Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
3. Serve steak with sauce.