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Cookish

Pan-Seared Steak with Black Pepper–Lime Sauce

4 Servings

30 minutes

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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

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Reviews
Travis T.
May 30, 2022
Easy weeknight dinner
I’ve made it write without the full amount of pepper and it’s been great
David M.

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.