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Lilly’s Table

 
 
Cherry Chili Chard
© Lillys-Table.com Photo of Peppercorn Crusted Steak
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Peppercorn Crusted Steak

from Cabernet-Cocoa Steak with Cherry Chili Chard, the Week of February 12, 2012.
View the next recipe for this meal.

New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.

Ingredients

  • 1 strip steak , about 6-12 ounces, new york, rib eye, porterhouse
  • 1 teaspoon salt, more or less to fully coat the steak
  • 3 tablespoons whole peppercorns

Serving Size: 2 People

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Preparation Instructions

Pat the steak dry. Sprinkle the salt generously on each side.
Crush the peppercorns with a mortar & pestle if available. If not, place in a plastic bag and whack the peppercorns with a mallet, heavy skillet or rolling pin until they are roughly crushed.

Pour onto a plate and shake to distribute the pepper evenly. Lay the steak into the peppercorns and press on each side.

Heat the skillet or cast-iron pan over medium-high heat. When it is hot, place the steak into the pan. Sear for about 3-6 minutes. When you shake the pan and the steak loosens it will be ready to flip. Continue searing on the other side until dark and loose to flip.

If you prefer your steak more well done, simply reduce the heat and sear a bit longer on each side.