Paleo Steak with Peppercorn Sauce
Elevate your Paleo meal game with this indulgent Paleo Steak with Peppercorn Sauce, a dish that combines rich flavors with wholesome, dairy-free ingredients. Perfectly seared steak—choose ribeye or sirloin for ultimate tenderness—is the star, seasoned simply with sea salt, crushed peppercorns, and garlic powder for bold, clean flavor. The velvety, Paleo-compliant peppercorn sauce features creamy coconut cream, savory beef broth, and a touch of ghee, thickened with arrowroot powder for a luscious finish. This recipe is a satisfying yet guilt-free indulgence that’s ready in just 30 minutes, making it ideal for weeknight dinners or special occasions. Serve it alongside roasted vegetables or a fresh salad to complete this nutritious and flavorful meal. Whether you're following Paleo or simply craving a gourmet steak dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pieces steak (e.g., ribeye or sirloin)
- 1 teaspoon sea salt
- 1 tablespoon black peppercorns, freshly crushed
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 0.5 cup coconut cream
- 0.33 cup beef broth (Paleo-compliant)
- 1 tablespoon ghee
- 1 small piece shallot, finely minced
- 1 teaspoon arrowroot powder
- 2 teaspoons water
Instructions
Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels. Season them on both sides with sea salt, freshly crushed black peppercorns, and garlic powder.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Once the oil is hot, sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Remove the steaks and let them rest on a plate, loosely covered with foil.
In the same skillet, lower the heat to medium and add 1 tablespoon of ghee. Sauté the minced shallot until softened, about 2 minutes.
Pour in the beef broth to deglaze the pan, scraping up any flavorful bits stuck to the skillet. Let the liquid simmer and reduce for 2-3 minutes.
Whisk in the coconut cream and bring the mixture to a gentle simmer. Stir well to combine.
In a small bowl, mix the arrowroot powder and water to create a slurry. Slowly pour the slurry into the sauce while whisking continuously. Simmer for another 1-2 minutes until the sauce has thickened to your desired consistency.
Taste the sauce and adjust seasoning if necessary by adding a pinch of salt or more crushed peppercorns.
Slice the rested steak against the grain and plate it. Spoon the creamy peppercorn sauce generously over the steak.
Serve immediately with your favorite Paleo-friendly sides such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 62.5 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1713 mg | 36% | |
*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.
