Steak with Brandy & Peppercorn Sauce

• 1/4 cup A.1. Dry Rub Cracked Peppercorn, divided
• 1 boneless beef strip steak (2 lb.), 1 inch thick, well trimmed
• 1-3/4 cups fat-free reduced-sodium beef broth
• 1/4 cup brandy
• 2 Tbsp. cornstarch
• 1/4 cup whipping cream

1. Heat grill to medium-high heat.
2. Rub 2 Tbsp.
3. dry rub evenly onto both sides of steak.
4. Grill 6 to 8 min.
5. on each side or until medium-rare (145 degrees F), or desired doneness.
6. Remove steak from grill; cover.
7. Set aside.
8. Bring remaining dry rub, beef broth and brandy to boil in skillet.
9. Whisk cornstarch and cream until blended.
10. Add to broth mixture; cook and stir 2 to 3 min.
11. or until thickened.
12. Slice steak.
13. Serve topped with sauce.

rub cracked peppercorn, beef broth, brandy, cornstarch, whipping cream

Taken from www.kraftrecipes.com/recipes/steak-brandy-peppercorn-sauce-138536.aspx (may not work)