Three Pepper Steak
Elevate your steak night with this bold and flavorful Three Pepper Steak, a masterpiece that brings together tender beef sirloin and a trio of peppers for an irresistible kick. Coated in a crust of crushed black and green peppercorns, this steak is seared to perfection for a peppery, aromatic bite. A rich and creamy pan sauce, infused with garlic, red pepper flakes, and a touch of beef broth, adds depth and decadence to the dish. Finished with fresh parsley and perfect for pairing with buttery mashed potatoes or crisp vegetables, this elegant yet easy-to-make recipe is ready in under 40 minutes. Perfect for date nights or indulgent dinners, this Three Pepper Steak delivers restaurant-quality flavor right to your table.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon green peppercorns, crushed
- 1 teaspoon red pepper flakes
- 3 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup beef broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Pat the sirloin steak dry with paper towels and season both sides with salt and freshly ground black pepper.
Spread the crushed black and green peppercorns evenly on a plate. Press both sides of the steak into the peppercorn mixture to coat it evenly.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the steak to the skillet.
Cook the steak for 4-5 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness. Remove the steak from the skillet and loosely cover it with foil to rest.
Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour the beef broth into the skillet and scrape the bottom with a wooden spoon to deglaze, incorporating the browned bits into the sauce.
Stir in the heavy cream and red pepper flakes. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Slice the rested steak against the grain into thin strips and return it to the skillet to coat with the pepper sauce.
Garnish with freshly chopped parsley before serving.
Serve hot with your favorite side dishes like mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.6 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1833 mg | 39% | |
*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.
