Dairy-Free Steak with Peppercorn Sauce
Indulge in the rich, classic flavors of a steakhouse dinner with this Dairy-Free Steak with Peppercorn Sauce recipe, perfect for those seeking a delicious yet lactose-free alternative. Tender, perfectly seared steaks are paired with a creamy, flavorful peppercorn sauce made from luscious coconut cream, green peppercorns, and a hint of Dijon mustard. This dairy-free recipe ensures bold, complex flavors without sacrificing creaminess, while offering options like coconut aminos for a soy-free twist. Ready in just 30 minutes, it’s an elegant meal that’s surprisingly easy to prepare, making it ideal for a special dinner or a weeknight treat. Pair this dish with roasted vegetables, mashed potatoes, or a crisp side salad for a restaurant-worthy dining experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic cloves (minced)
- 2 tablespoons green peppercorns (drained, if using jarred)
- 1 cup coconut cream
- 1 teaspoon dijon mustard
- 1 teaspoon coconut aminos (or soy sauce if not strictly soy-free)
- 1 cup vegetable stock
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Pat the steaks dry with a paper towel. Sprinkle both sides with salt and black pepper, ensuring an even coating.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
Place the steaks in the skillet and cook for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Adjust cooking time as needed for thickness. Remove from skillet and let rest on a plate, tented with foil.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the green peppercorns, stirring briefly to toast them and release their aroma.
Pour in the vegetable stock, scraping the bottom of the skillet to deglaze it and incorporate all the browned bits. Let the stock simmer and reduce by half, about 3-4 minutes.
Reduce the heat to low and stir in the coconut cream, dijon mustard, and coconut aminos. Simmer for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Adjust the seasoning with additional salt or black pepper to taste.
Serve the steaks on plates, spoon the peppercorn sauce generously over the top, and garnish with fresh parsley.
Pair with roasted vegetables, mashed potatoes, or a side salad for a complete meal and enjoy!
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 128.1 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
