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Pan-Seared Steak with Black Pepper–Lime Sauce
The Khmer dipping sauce called tuk meric is made with just a few ingredients and has as its flavor base a generous amount of coarsely ground black pepper and freshly squeezed lime juice. Its tangy, peppery notes complement the meatiness of simply seared steak. A mortar and pestle or the bottom of a heavy skillet work best for coarsely grinding the peppercorns; you also could pulse them in a spice grinder, but their consistency will be slightly more uneven. If using flank or skirt steak, cut the meat into two or three pieces that fit comfortably in the skillet.
4
Servings
30 minutes
Ingredients
-
¼
cup lime juice
-
¼
cup coarsely ground black pepper
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Ummm. Ot my favorite. Too sharp a flavor. Nothing subtle or smooth about this one. Don’t quite get what you’re trying to do.