Peppcorn Encrusted Steak

This is my deconstructed version of a restaurant classic, Peppercorn Tenderloin.   Wanted to show that different steaks were more affordable so I went with a New York Strip at $14 per lb and a Prime Sirloin which was $6 per lb.   Both came out juicy and flavorful with the added texture from the grilled baby Bok Choy.   I made a Beef Glace, stock which is reduced by 75% that creates a semi thick sauce and dinner is served.

Ingredients:
You choice of steak, whether NY Strip, Rib-Eye or Sirloin, PRIME BEEFCourse PepperSaltOlive OilBaby Bok ChoyAdditional salt and pepperDirections:   Prepare your grill, either using charcoal or gas.   Whether you choice a NY Strip, Sirloin or a Rib-Eye, make sure the meat is at room temperature and trimmed of excess fat.   Put the course pepper onto a cutter board and encrust the sides of each steak, pressing the pepper into the meat so it stays on.   Generously salt the top and bottom. 


Start your glace but adding beef stock to a pot and reducing it by 75% until thick.

On hot, grill your steaks until they are done to your preference, which is medium rare for us. Here is the temperature chart for beef:


While the steaks are on the grill, cut the baby bok choy in half and lay out, cut side up, on a tray.   Drizzle with olive oil then salt and pepper.   Once the steaks are done, you want to tent them with foil and let them rest for at least 10 minutes to absorb the juices.   During that time, put the baby bok choy, cut side down, onto the grill and cook for just a few minutes until marked.

To serve, plate the bok choy, top with slices of the steak and finish with the sauce!   Delicious!