PEPPERED STEAKS WITH
CARAMELIZED ONIONS AND ROASTED POTATOES

2 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
2 teaspoons seasoned pepper blend
Caramelized onions and Sauteed Spinach (recipe follows)
Roasted Potatoes:
1 pound unpeeled small red and brown-skinned pota- toes, quartered
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/8 teaspoon salt

Preheat oven to 425 degrees. Place potatoes on rimmed baking sheet. Sprinkle with oil, thyme and salt; toss to coat. Roast in oven 30 to 40 minutes or until tender, turning occasionally.

Meanwhile, press pepper blend onto beef steaks. Heat large nonstick skillet over medium heat until hot.

Place steaks in skillet, cook 13 to 16 minutes for medium rare to medium doneness, turning twice.

Carve steaks; season with salt, as desired. Top with onions; serve with potatoes and spinach.

Makes 4 servings
Source: National Cattlemen's Beef Association Culinary Center

Category:  Main Dishes, Beef and Other Meats
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