Steak with Lemongrass-Peppercorn Sauce

 Steak with Lemongrass-Peppercorn Sauce

Serves: 4
Active Time: 15 min
Start to Finish: 35 min

Ingredients:

• 1 to 2 fresh lemongrass stalks (trimmed, discard outer layers)
• 2 lb boneless top loin steaks (1-inch thick)
• 1/3 cup dry vermouth
• 1/2 cup reduced-sodium chicken broth
• 3/4 cup heavy cream
• Coarsely ground black peppercorns
• 1 tsp salt (plus 1/4 tsp for sauce)

Instructions:

1. Prepare Lemongrass: Finely chop 1/3 cup of the trimmed lemongrass.

2. Cook Steak:
   a. Heat a dry 12-inch heavy skillet over medium heat for 5 minutes.
   b. Pat the steak dry and season both sides with 1 tsp salt.
   c. Cook the steak undisturbed for 7 minutes.
   d. Turn the steak over and cook for an additional 7 to 8 minutes for medium-rare.
   e. Transfer the steak to a cutting board.

3. Make Sauce:
   a. Discard any fat from the skillet.
   b. Add the vermouth, boiling and scraping up bits for 1 minute.
   c. Stir in the chopped lemongrass, chicken broth, heavy cream, and 1/4 tsp salt.
   d. Boil the mixture until slightly thickened, about 3 to 5 minutes.

4. Serve: Pour the sauce over the cooked steak and enjoy!