In the best sense of a classic updated for new
discovery, this dish has the bite of black peppercorn with a ginger-meets-pepper
character.
1 cup all-purpose flour
1 teaspoon fine sea salt
4 half-pound cube steaks
2 tablespoons Grains
of Paradise, finely ground
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 scallions, finely chopped
1/2 cup dry white wine
Mix flour and salt on a plate.
Rinse steaks briefly, dust with grains of paradise, and dredge in flour.
Heat oil and butter in large skillet over medium-high heat until hot.
Add steaks to skillet and cook until crust forms, approx. 4 minutes.
Flip steaks and cook until crust forms again and steaks reach desired
doneness.
Reduce heat to medium-low, transfer steaks to platter and keep warm.
Add chopped scallion to skillet and stir, cooking until just wilted,
approx. 2 minutes.
Add wine and cook, stirring up browned bits.
Simmer until sauce is reduced by half and slightly thickened.
Spoon sauce over steaks and serve.
