Pan-Roasted Peppered Steak with Carmelized Leeks

Makes: 2 servings 

Preparation time: about 40 minutes 

3/4 tsp (4 mL) black peppercorns or very coarsely ground pepper 

1/4 tsp (1 mL) salt (preferably Kosher) 

12 oz (375 g) strip loin or rib eye steak, at least 1 inch (2.5 cm) thick 

1 tbsp (15 mL) butter 

1 tbsp (15 mL) olive oil 

2 tbsp (25 mL) balsamic vinegar 

1 bunch well washed leeks (white part only), sliced 

1 tbsp (15 mL) fresh thyme leaves 

1 tsp (5 mL) granulated sugar 1

In a mortar and pestle, or on a cutting board and using bottom of frying pan, coarsely crush peppercorns. Sprinkle peppercorns and salt over both sides of steak.

In large frying pan (preferably not non-stick), melt half of the butter with half of the oil over medium-high heat until sizzling. Add steak and reduce heat to medium; cook until browned, 2 to 3 minutes per side. Transfer to small baking sheet. 

Pour vinegar into hot pan, stirring to scrape up brown bits; pour over steak. Bake in 400 F (200 C) oven until medium-rare, about 10 minutes. Let steak stand loosely covered with foil for about 10 minutes before thinly slicing.

Meanwhile, wipe pan clean; heat remaining butter and oil over medium heat. Add leeks; cook stirring occasionally, until beginning to soften and turn golden, about 10 minutes. Sprinkle with thyme and sugar. Reduce heat and cook until bits of leeks are browned, about 2 minutes. Serve with steak. 

Per serving: Protein: 38 grams; fat: 24 grams; carbohydrate: 18 grams; calories: 451; fibre: 2 grams; sodium: 450 mg.