You crave a tender, juicy steak. But, like so many people, you're eating lighter these days and the temptation of an oversized portion of rich red meat creates more doubt than delight. But you can satisfy your taste buds as well as your conscience, particularly if you round up a few friends who share your hankering. Start with a thick, well-trimmed sirloin steak. Then, depending on whim and weather, you can get the barbecue going or roast the steak to perfection in the oven. To accompany its sizzling succulence, steam a few vegetables, toss a crisp green salad and prepare a palate-tingling Green-Peppercorn Sauce that will add an exhilarating flavor to the meat. For the recipe, please turn to Page 40. GRILLED SIRLOIN STEAK WITH GREEN-PEPPERCORN SAUCE 1 3-pound sirloin steak, cut 2-inches thick Salt, pepper Green-Peppercorn Sauce
Place steak on rack in shallow baking pan. Roast at 400 degrees 10 to 12 minutes per side for rare, 12 to 15 minutes per side for medium rare and 15 to 18 minutes per side for well done. (For best results, use a meat thermometer and undercook a few degrees.) Turn only once. Season to taste with salt and pepper after turning. When steak is done, remove from heat and place in warm spot for about 10 minutes to let juices set. To serve, carve across grain in thin slices, allowing 2 to 3 slices per serving. Serve Green-Peppercorn Sauce separately. Makes 6 to 10 servings.