Low Fat Steak with Peppercorn Sauce
Treat yourself to a guilt-free indulgence with this Low Fat Steak with Peppercorn Sauce, a healthier take on a classic favorite that doesn’t skimp on flavor. Featuring lean beef steak seasoned to perfection and seared for a tender, juicy bite, this recipe pairs the protein with a creamy, tangy peppercorn sauce made from fat-free Greek yogurt, fresh green peppercorns, and Dijon mustard. The sauce is light yet robust, offering a delightful kick to complement the steak. Ready in just 30 minutes, it’s an excellent choice for a quick yet elevated dinner that’s lower in fat but high in taste. Serve with steamed vegetables or roasted sweet potatoes for a balanced, wholesome meal. Perfect for health-conscious food lovers craving a gourmet experience at home.
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Recipe Information
Ingredients
- 2 pieces (4-6 oz each) Lean beef steak (sirloin or tenderloin, trimmed of fat)
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 spray (as needed) Olive oil spray
- 0.75 cups Low sodium beef stock
- 0.25 cups Fat-free Greek yogurt
- 1 tablespoon Green peppercorns (drained, if canned)
- 1 small Shallot (finely minced)
- 1 teaspoon Dijon mustard
- 1 tablespoon Water
Instructions
Season both sides of the steaks with salt and freshly ground black pepper, ensuring they are evenly coated.
Heat a non-stick skillet over medium-high heat and lightly spray with olive oil. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or cook to your preferred doneness. Remove steaks from the pan, cover with foil, and let rest.
In the same skillet, reduce heat to medium and add the minced shallot. Cook for about 2 minutes until softened, stirring often.
Deglaze the pan by adding the low sodium beef stock, scraping up any browned bits from the bottom with a wooden spoon. Bring to a gentle simmer.
Add the green peppercorns, Dijon mustard, and a tablespoon of water. Stir well and let the mixture reduce slightly, about 3-4 minutes.
Lower the heat and stir in the fat-free Greek yogurt. Mix until the sauce is smooth and heated through, but do not let it boil as the yogurt may curdle.
Plate the steaks and spoon the peppercorn sauce generously over each piece. Serve immediately with your favorite low-fat side dishes, such as steamed vegetables or roasted sweet potatoes.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 644 mg | 14% | |
*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.
