4 beef round tip steaks (minute steaks) (3 ounces each)
2 teaspoons cracked black peppercorn
2 teaspoons olive oil
1/2 cup beef broth
2 tablespoons red-wine vinegar
4 whole wheat rolls
1 bunch watercress, rinsed and trimmed
Directions
Pat the steaks dry with paper towels; place on a plate. Press 1/2 teaspoon of cracked peppercorns onto each steak, coating evenly on both sides. Cover with plastic wrap and refrigerate for 30 minutes.
In a large skillet, heat oil over medium-high heat. Add steaks, sauté until browned, about 1 minute per side. Place steaks on a plate; cover to keep warm. Pour off fat from skillet.
Reduce heat to medium. Add broth and vinegar to skillet; bring to a boil, scraping up brown bits from bottom of the pan. Cook until liquid reduces slightly, about 2 minutes. Remove from heat.
Place steaks on rolls, drizzle with pan sauce. Top with watercress and serve immediately.
Serves 4
