Pepper Crusted Steak
- 3.5oz lean steak
- fresh ground black pepper
- dash of Bragg’s liquid aminos
- salt, to taste
- Manually tenderize the meat until flat.
- Rub meat with salt and coat liberally with black pepper.
- Cook on high heat for about 3-5 minutes, or throw on the barbeque.
- Top with Bragg’s liquid aminos, if desired.
*You can also cut the steak into strips and serve over a mixed green or arugula salad.