PEPPER ROSEMARY STEAK
- 1/2 tablespoon cracked black pepper
- 1 teaspoon fresh rosemary, chopped
- 2 beef steaks (I used sirloin steaks)
- 2 tablespoon trans-free margarine, separated (I used Smart Balance)
- 1⁄4 cup beef broth
- 1/2 teaspoon corn starch
Remove the steaks from the skillet and cover to keep them warm. Add the beef broth to the skillet and whisk in the corn starch. Bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks.