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Peppercorn Gravy Steak

Peppercorn Gravy Steak

with Broccoli and Garlic Bread

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The essential elements of this recipe are simple: pan-seared steak, broccoli, and toasts with butter and garlic. And simple is just the thing to support a show-stealing sauce. The gravy uses freshly-crushed peppercorns—when you put a little effort into grinding them yourself, you’ll be rewarded with more vivid and vibrant flavors. That’s because the crushing releases essential oils, bringing a whole ’nother dimension to this dish.

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

2 unit

Scallions

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 tablespoon

Black Peppercorns

8 ounce

Broccoli Florets

10 ounce

Ranch Steak

1 unit

Beef Stock Concentrate

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat59 g
Saturated Fat23 g
Carbohydrate34 g
Sugar3 g
Dietary Fiber4 g
Protein32 g
Cholesterol170 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Take out 2 TBSP butter and let sit at room temperature. Mince or grate garlic. Trim and thinly slice scallions, separating greens and whites. Split ciabatta in half. Place peppercorns in a zip-close bag; crush in bag using a rolling pin or a heavy-bottomed pan.

2

Heat a large drizzle of oil in a medium pan over medium-high heat. Add broccoli and 3 TBSP water. Cover pan and let steam until broccoli is bright green and just starting to become tender, about 3 minutes. Uncover and allow remaining water to evaporate.

3

Toss a large drizzle of oil and half the garlic into pan with broccoli. Cook until broccoli is crisped and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside. Carefully wipe out pan.

4

Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Set aside to rest. Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and ¼ tsp crushed peppercorns (use more or less to taste). Cook until softened and fragrant, about 2 minutes.

5

Stir stock concentrate, mustard, and ⅓ cup water into pan, scraping up any browned bits on bottom. Let simmer until reduced by half, about 2 minutes. Remove pan from heat, then stir in another 1 TBSP butter. Pour mixture into a medium bowl and whisk in sour cream. Set aside. Mix together reserved 2 TBSP butter and remaining garlic in a small bowl. Season with salt and pepper.

6

Spread garlic butter onto cut sides of ciabatta. Heat pan used for broccoli over medium-high heat. Add ciabatta buttered-side down and toast until light golden, 2-3 minutes. Thinly slice steak against the grain. Divide between plates and spoon sauce over top. Sprinkle with scallion greens. Serve with broccoli and ciabatta on the side.