A Different Steak Au Poivre

1 lb Top sirloin steak; cut 1" thick, boneless
2 tb Black peppercorns; crushed
3 tb Butter; or margarine; divided
1/4 c Shallots; or onion, minced
1/2 ts Hot pepper sauce
3 tb Gin

Cut steak into 4 equal portions, and press the peppercorns evenly into both sides. Heat 1 1/2 tb. butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to desired doneness, turning once. Remove to a warm platter. Add the shallots to the skillet; cook 2 minutes, stirring frequently. Stir in the pepper sauce. Add the gin; carefully ignite with a match. When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks. Serving suggestions: Steamed fresh baby carrots and sugar snap peas.

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