Garlic pepper steak with a delightful addition of caramelized carrots, leeks and turnips.
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1/4 cup Land O Lakes® Butter
1 tablespoon finely chopped fresh garlic
1 teaspoon coarse ground pepper
1/2 teaspoon salt
4 medium carrots, sliced 1/4-inch
1 medium leek, sliced 1/4-inch
1 medium turnip, cut into thin wedges
1 pound beef sirloin steak, cut into 4 pieces
*Substitute 1 pound (4) beef eye of round steaks.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; stir in garlic, pepper and salt. Add carrots, leek and turnip. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until vegetables are tender and caramelized.
Remove vegetables from skillet. Add remaining butter and sirloin pieces. Cook meat, turning once, 6 minutes. Add vegetables; continue cooking 2-4 minutes or until meat reaches desired doneness.
Explore reviews fromour online community
I don't know if I messed it up but the vegtables seemed to be a little on the burnt side.
I have used a very similar recipe for many years, and it's wonderful. Instead of turnip and leek, I use cabbage and onion. Also, I would only cut a 1-pound steak in two. I cooked and tried 1 with steak sauce, and 1 with Worcestershire sauce, and by far preferred the Worcestershire sauce. Another vegetable I might use instead of cabbage are brussels sprouts.