Steak with Lemongrass Peppercorn Sauce | Recipe Finder
Finely chop 1/3 cup lemongrass. Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook,
Ingredients
- 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers
- 2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks
- 1/3 cup dry vermouth
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup heavy cream
- Coarsely ground black peppercorns
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