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    You are in: Home / Recipes / Salt and Pepper Crusted Steak Recipe
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    Salt and Pepper Crusted Steak

    Average Rating:

    1 Total Reviews

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    • on November 12, 2006

      This made for a wonderful, tender, flavorful steak. We used New Yorks (because that's what we had). I had a little trouble because I put too much of the mustard/oil spread on the steaks so the salt and pepper just mooshed around, so I wiped up the excess and used a light layer, then pressed the salt & pepper mixture in so it stuck. We didn't get a crust per se, so we didn't crack it away as indicated. It was way to salty so we wiped it off and the remaining meat was flavorful and delicious. I think this might take a little practice to get it right, but we will definitely try again because it was great! I used dijon mustard and the flavor it gave the meat was outstanding. Next time I might try using less oil to see my coating sticks better (I'll update my rating if I do). Thanks for sharing your recipe!

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    Nutritional Facts for Salt and Pepper Crusted Steak

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 895.8
     
    Calories from Fat 531
    59%
    Total Fat 59.1 g
    90%
    Saturated Fat 20.1 g
    100%
    Cholesterol 272.0 mg
    90%
    Sodium 345.8 mg
    14%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.3 g
    1%
    Protein 84.6 g
    169%

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