Lemon Pepper Steak Rolls

• 4 6 to 8 oz. beef skirt steak rolls
• 1 lemon grated rind and juice
• 1 tsp. coarsely ground black pepper or lemon pepper
• 1 Tbsp. butter or margarine
• 1 Tbsp. olive oil or vegetable oil
• salt
• 1 green onion minced include tops
• 1/2 tsp. cornstarch
• 1/2 c. whipping cream
• 1 Tbsp. Cognac or Brandy optional

1. Pat steaks dry with paper towel.
2. Sprinkle both sides with grated lemon rind, lemon juice and pepper.tover and let marinate at room temperature for 30 minutes.
3. Heat butter and oil in heavy large skillet.
4. Remove steaks from pan, shaking off the lemon juice; but don't blot.
5. Reserve marinade.
6. Add steaks to pan with butter and oil; saute over medium to high heat for 3 to 4 minutes on each side or until done to your liking.temove steaks to heated platter and keep warm. Sprinkle with salt.
7. Add reserved lemon marinade and onion to pan; heat for 1 minute over high heat, stirring. Then add cornstarch blending well.
8. Add cream and Cognac or Brandy, if used.
9. Boil until sauce is smooth and thickened. Pour sauce over steaks and serve immediately.
10. Serves 4.

beef skirt steak rolls, ground black pepper, butter, olive oil, salt, green onion, cornstarch, whipping cream, cognac

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54515 (may not work)