CRUSHED PEPPERCORN STEAK WITH CREAMED KALE AND POTATO WEDGES
Although there's a wide world of food to explore, sometimes you just wanna stick to the classics. We get it. But to make a tried-and-true recipe dazzle, you've got to maximize the power of your ingredients. Which is why we're adding a freshly cracked peppercorn sauce to this steak and potatoes dish; crushing those 'corns by hand releases their essential oils and adds incredible depth.
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 11
Steps:
- Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound peppercorns in their bag until coarsely ground.
- Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and browned, 30-35 minutes, tossing halfway through.
- Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook, tossing occasionally, until leaves are completely wilted and tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.
- Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest a few minutes.
- Heat another drizzle of oil in same pan used for steak. Add shallot and ¼ tsp crushed peppercorns (use more or less to taste). Cook until shallot is soft, 2-3 minutes. Stir in stock concentrate and ½ cup water, scraping up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
- Return pan with kale to medium heat. When kale is just warmed, remove pan from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain, then divide between plates and serve next to potatoes and kale. Drizzle with sauce and serve.
Nutrition Facts : Calories 560 kcal, Fat 25 g, SaturatedFat 12 g, Carbohydrate 38 g, Sugar 6 g, Protein 44 g, Fiber 7 g, Cholesterol 135 mg, Sodium 560 mg
SIRLOIN STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the steaks with salt.
- Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
- Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
- Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
- Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 729 milligrams, Sugar 1 gram, TransFat 0 grams
PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
PEPPER SIRLOIN STEAK
Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, "I got this recipe in a cooking class I attended. Everyone in class really liked it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. , Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. , Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.
Nutrition Facts : Calories 188 calories, Fat 8g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
BONELESS SHELL STEAK WITH CRUSHED PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the steaks with salt.
- Place peppercorns on a hard surface and crush them with a mallet or the bottom of a heavy skillet. Make sure all are crushed, but not too fine. This should be done shortly before cooking to get the most flavor from the peppercorns.
- Lay steaks over peppercorns to coat them evenly on all sides, patting peppercorns with your hand.
- Lightly oil a heavy skillet, preferably of cast iron, and place over high heat until it is smoking hot. Add steaks and cook them about 3 minutes. Turn and cook about 3 minutes more, or longer if desired. Put steaks on a warm plate and keep them warm.
- Pour off fat from skillet and add 1 tablespoon of the butter. Add shallots and cook, stirring, until wilted. Add wine, tomato paste and thyme and cook over medium heat, stirring with a wooden spatula, until reduced by half. Add any juices that have accumulated around the steaks and swirl in the remaining butter until it melts to bind the sauce. Pour sauce over steaks and sprinkle with parsley.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 33 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 557 milligrams, Sugar 1 gram, TransFat 0 grams
BRANDY FLAMED PEPPERCORN STEAK
A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
SMOTHERED SIRLOIN STEAK IN PARMESAN-PEPPERCORN SAUCE
A HEALTHY LIVING steak with Parmesan-peppercorn sauce? Yup. It makes the grade because the smothering is done with onions and fat free sour cream.
Provided by My Food and Family
Categories Beef
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat steak. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, Parmesan cheese and pepper. Refrigerate until ready to serve.
- Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.
- Remove steak from marinade; discard marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
BLACK PEPPER SIRLOIN STEAK
Make and share this Black Pepper Sirloin Steak recipe from Food.com.
Provided by Rhonda O
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly score edges of steak at 1-inch intervals.
- Preheat grill or broiler.
- Combine margarine, parsley, onion,& Worcestershire sauce, pepper and mustard in a small sauce pan.
- Heat stirring continually, over low heat until margarine melts.
- Reserve 1/4 mixture.
- Place steak on grill or broiler.
- Brush wih butter mixture.
- Cook, basting frequently with butter mixture, about 6 minutes per side for medium.
- Place steak on a serving Platter.
- Cut thin slices across the grain.
- Drizzle reserved butter mixture over steak.
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