Top Round Steak Au Poivre Recipe
Do you want a great in taste Top Round Steak Au Poivre recipe? This is the best recipe of Beef I have ever made. If it is an impressive Side Dish that you require, then this dish is the answer. This Top Round Steak Au Poivre is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
3/4 cup rose wine
1/2 cup water
2 tablespoons vegetable oil
2 teaspoons instant beef bouillon
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon rosemary leaves, crushed
1 clove garlic, minced
2 pounds beef top round steak, cut 1 1/4 inches thick
1 tablespoon crushed black peppercorns
Directions
Combine wine, water, oil, bouillon, thyme, rosemary and garlic in a small saucepan; simmer 5 minutes, stirring occasionally.
Cool mixture.
Place steak in a glass dish or plastic bag; pour marinade over meat, turning to coat.
Cover dish or tie bag securely; marinate in refrigerator 6 to 8 hours or overnight.
Remove steak from marinade; pat dry with paper towels.
Press crushed peppercorns into surface of both sides of meat; cover with waxed paper and refrigerate 30 minutes.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat; broil at a moderate temperature to rare or medium, 25 to 35 minutes, turning occasionally.
Carve steak into thin slices and serve.
Cool mixture.
Place steak in a glass dish or plastic bag; pour marinade over meat, turning to coat.
Cover dish or tie bag securely; marinate in refrigerator 6 to 8 hours or overnight.
Remove steak from marinade; pat dry with paper towels.
Press crushed peppercorns into surface of both sides of meat; cover with waxed paper and refrigerate 30 minutes.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat; broil at a moderate temperature to rare or medium, 25 to 35 minutes, turning occasionally.
Carve steak into thin slices and serve.
