Tuesday, February 23, 2010

Pan Seared Peppercorn Steak (Top Sirloin)

Mais, I think them Froggie cooks call this Steak Au Poivre ~ call it what you want, it's a top sirloin steak simply seasoned with kosher salt & cracked black ... then pan-seared medrare & served up atop a bed of caramelized sweet red onions & garlic. Gonna have this wit dat pigskin tater ... cain't decide which one is the center plate entree & which one is the side dish?

Meat & Taters ... it's what's fer supper!!

2 comments:

  1. NoelFebruary 23, 2010 at 5:29 PM

    Damn it!!! It all looks so good and the tater idea? Far out, I must try it. Thanks for sharing!

    ReplyDelete
  2. Big DudeFebruary 23, 2010 at 5:57 PM

    That steak and tater is some serious eats - I really like the bacon wrapped tater idea

    ReplyDelete

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