Sirloin Steak With Crushed Peppercorns

• 4 boneless shell steaks, about 8 ounces each, with the excess fat removed
• Salt to taste
• 4 tablespoons cracked peppercorns, white or black
• 1 tablespoon vegetable oil
• 2 tablespoons finely chopped shallots
• 1/2 cup dry red wine
• 1/2 cup beef broth, fresh or canned
• 2 teaspoons tomato paste
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 2 tablespoons butter
• 2 tablespoons finely chopped parsley

1. Sprinkle the steaks with salt.
2. Use a mallet or meat pounder to crush the peppercorns, but not too fine.
3. Sprinkle the peppercorns evenly over the steaks on both sides.
4. Press down with your hands to help the peppercorns adhere to the meat.
5. Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer.
6. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn.
7. Cook about 2 to 3 minutes more for medium rare.
8. Remove to a warm platter.
9. Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted.
10. Do not brown.
11. Add the wine, broth, tomato paste and thyme.
12. Reduce to half a cup.
13. Add any liquid that may have accumulated around the steaks.
14. Bring to a simmer.
15. Remove from heat and swirl in the butter.
16. Remove the thyme sprigs and pour the sauce over the steaks.
17. Sprinkle with parsley.

shell, salt, black, vegetable oil, shallots, red wine, beef broth, tomato paste, thyme, butter, parsley

Taken from cooking.nytimes.com/recipes/3687 (may not work)