Peppered Steak

I love Sirloin steaks !

6 oz sirloin (around 350 cal)

1/2 tbs margarine (52.5 cal)

black pepper

cilantro

scallions

sukiyaki soy sauce

worchestshire sauce

lemon juice

mushrooms (3 cal each)


Preheat the oven to 450. Ovens take about 20 minutes to heat up.
Put the steak on a plate, rub the top side with margarine. Rub the black pepper over the top side, try to get the entire top covered.

Heat a skillet, make sure it's sizzling. Put the scallions on one side of the pan and let it cook for little while. Then put the steak with the margarine and pepper face down. Your steak should sizzle, don't move it around because a nice crust is forming. Dash some lemon juice and worchestshire sauce on the now top side of the steak.

Scoop the scallions out and leave them on a plate for now.

After about 3 mintues, lift the steak up carefully to check the bottom. It should be golden to dark brown with some gray undertones. You want it to be more brown than gray. You may need a few more minutes to achieve this. If you think it's good, dash some sukiyaki soy sauce on, the reason you don't add this earlier is because soy sauce burns. You can also use salt, but I like the taste of soy sauce better.

Turn the steak over, and put it in the oven to finish cooking. If you're not using an oven safe skillet, transfer steak to a baking dish first. Put the scallions and cilantro on top, you can also slice some mushrooms on if you like.

After two minutes, take the steak out to check it. For medium rare, it will be spongy in the middle if you poke it. Or will register to 120 - 125 degrees Fahrenheit on a meat thermometer. If it's not there yet, put it back in the oven for two more minutes.

Take the steak out, serve with side of veggies, potatoes or salad !