Chef Paul Lucas, Jessie’s, Hanover, New Hampshire
4-6 12-oz. New York sirloin steaks
3.5 oz. can green peppercorns, drained
1/4 cup coarse black pepper
4 teaspoon Dijon mustard
1/2 cup soften butter
1/4 teaspoon Worcestershire sauce
Mix the green peppercorns and the coarse black pepper in a food processor.
Lightly coat the steaks in olive oil, then rub each with the peppercorn mixture.
Mix the Dijon mustard, butter, and Worcestershire sauce in a sauce pan over low heat until well blended.
Drizzle over grilled sirloins.