With the heel of the hand, press the crushed pepper into the flesh of the steaks. Salt to taste. Brush well with oil and broil about 4 inches from the broiling unit for a total of 15 to 20 minutes (10 minutes per inch of thickness). Turn the steaks once during cooking and brush lightly with oil. When done, place on a hot platter and garnish with chopped parsley. Serve with tiny new potatoes and a crisp romaine salad.
Wine Pairing(s)
La Braccesca 'Bramasole' Syrah
Il Ghizzano Toscana
Uccelliera Brunello di Montalcino
San Cristoforo Barbaresco
Avia Chardonnay
Chateau Euxinograde No 5484
Canneto Vino Nobile di Montepulciano
Lanciola Le Masse di Greve
Banfi Rosso di Montalcino
Luca Ferraris Vigna Del Casot
Calories From Fat 2 Carbohydrates 4 Calories 17 Dietary Fiber 1
Calcium 32 Iron 2 Sodium 999 Vitamin A 20
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