Peppercorn Gravy Steak
with Broccoli and Garlic Bread
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Beef Stock Concentrate
Not included in your delivery
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.
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.
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.
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.
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.
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.