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Pepper Steak Recipe

Looking for an easy Pepper steak recipe? Learn how to make Pepper steak using healthy ingredients.


Submitted by krisje

Makes 2 servings



with roasted baby tomatoes and summer puree

Recipe Ingredients for Pepper steak

1 tbsp peppercorns, mixed whole
1/2 tbsp sea salt, and freshly ground black pepper
250 g sirloin steaks
6 small plum tomatoes, on the vine
1 tbsp extra virgin olive oil
100 g green beans, topped and halved diagonally
100 g peas (fresh or frozen)
100 g asparagus, trimmed
100 g broad beans (fresh or frozen, de-frosted)
1 tbsp chopped fresh mint
1 tbsp snipped fresh chives
75 g ricotta
1 tbsp freshly grated parmesan
1 tsp olive oil

Recipe Directions for Pepper steak

  1. Place the whole peppercorns in a pestle and mortar and lightly crush down, then add a teaspoon of the Maldon sea salt and gently combine, ensuring you leave some texture.

  2. Tip onto a flat plate. Pat the steaks dry with kitchen roll and press the mixed peppercorn mixture onto both sides of the steaks, using your hands.

  3. If you have time, cover with cling film and leave at room temperature for 2-3 hours to allow the flavours to infuse.

  4. Snip the baby tomatoes into 2 portions of three and arrange in a small roasting tin.

  5. Drizzle over a tablespoon of the extra virgin olive oil and season to taste.

  6. Roast for 12-15 minutes until they are lightly roasted and just beginning to soften. Remove.

  7. To make the summer purée, bring a large pan of salted water to the boil.Add the green beans and fresh peas (if using frozen don't add these until about a minute before the end of the cooking time). A minute later add the asparagus and cook for a further five minutes, then drain and cool under cold running water.

  8. Remove the skins from the broad beans. Cut the tips from the asparagus, then set them aside with about a quarter of the other vegetables.

  9. Tip the remaining vegetables, including the asparagus spears, into a food processor or liquidiser with the mint, chives, ricotta and remaining teaspoon of extra virgin olive oil.

  10. Season generously with salt and freshly ground black pepper. Blend to a rough purée and then tip into a heavy-based pan.

  11. Fold in the parmesan and the reserved blanched vegetables. Set aside until you are ready to use.

  12. To cook the steaks, heat the light olive oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for two minutes on each side, then reduce the heat, add a knob of butter and cook the steaks for 4-6 minutes, turning once, depending on how rare or well-done you like your meat.

  13. Transfer the steaks to a plate. Set aside in a warm place to rest.

  14. While the steaks are resting gently heat the purée. To serve, divide the purée among four plates. Add a steak to each and finish with a pile of tomatoes and a drizzle of olive oil.

Categories

Beef, Main Dish

Nutrition Facts
Serving Size 658.2g
Amount Per Serving
Calories
548
Calories from Fat
193
% Daily Value*
Total Fat
21.4g
33%
Saturated Fat
6.7g
34%
Trans Fat
0.0g
Cholesterol
125mg
42%
Sodium
1616mg
67%
Potassium
1496mg
43%
Total Carbohydrates
35.1g
12%
Dietary Fiber
12.4g
50%
Sugars
15.6g
Protein
54.7g
Vitamin A 64% Vitamin C 161%
Calcium 24% Iron 52%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc
  •   Bad points
  • High in sodium
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