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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
2 unit
Scallions
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 tablespoon
Black Peppercorns
8 ounce
Broccoli Florets
10 ounce
Ranch Steak
1 unit
Beef Stock Concentrate
2 teaspoon
Dijon Mustard
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
2 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
