Steak with Creamy Peppercorn Sauce

• 1 boneless beef strip steak (1 lb./450 g), 3/4 inch thick, well trimmed
• 2 tsp. oil
• 1 tsp. corn starch
• 1/2 tsp. brown sugar
• 1/2 cup 25%-less-sodium beef broth
• 1/2 cup Philadelphia Light Cream Cheese Product
• 2 Tbsp. green peppercorns

1. Heat barbecue to medium-high heat.
2. Brush both sides of steak with oil.
3. Grill 4 to 6 min.
4. on each side or until medium doneness (160 degrees F).
5. Remove from barbecue; cover.
6. Let stand 5 min.
7. Meanwhile, mix corn starch and sugar with whisk in medium saucepan until blended.
8. Gradually stir in broth; cook on medium heat 2 min.
9. or until thickened, stirring constantly.
10. Add cream cheese product and peppercorns; cook and stir 2 to 3 min.
11. or until cream cheese is melted and sauce is well blended.
12. Cut steak across the grain into thin slices.
13. Serve topped with sauce.

oil, corn starch, brown sugar, cream cheese, green peppercorns

Taken from www.kraftrecipes.com/recipes/steak-creamy-peppercorn-sauce-136682.aspx (may not work)