Pan-Seared Ranch Steak with Creamy Peppercorn Sauce, Roasted Broccoli and Garlic Ciabatta

This pan-seared ranch steak dinner keeps the plate straightforward: tender beef, roasted broccoli and crisp garlic ciabatta. The extra flavor comes from a creamy sauce built with crushed black peppercorns, beef stock concentrate, Dijon, sour cream and scallions.

Crushing whole peppercorns just before cooking gives the sauce a sharper, fresher bite than ground pepper alone, making this an easy dinner with a steakhouse-style finish.

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Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Set up the oven for roasting. Cut any large broccoli pieces into smaller florets. Mince the garlic. Trim and thinly slice the scallions, keeping them ready for the sauce or finishing.
2. Crush the whole black peppercorns. A rolling pin, the bottom of a sturdy pan or a mortar and pestle works well; aim for coarse pieces rather than a fine powder.
3. Spread the broccoli on a baking sheet and season with salt and black pepper. Roast until the broccoli is tender and browned at the edges.
4. Split the ciabatta. Mix the minced garlic with butter and a pinch of salt, then spread it over the cut sides. Toast in the oven until golden and crisp.
5. Pat the ranch steak dry and season all over with salt and black pepper. Heat a large skillet over medium-high heat, then sear the steak until browned on both sides and cooked to your preferred doneness. Transfer to a cutting board to rest.
6. Make the sauce in the same skillet. Lower the heat and stir in the crushed peppercorns, beef stock concentrate, Dijon mustard, sour cream and a small splash of water as needed to loosen the mixture into a spoonable gravy. Stir in or sprinkle with the scallions.
7. Slice the rested steak against the grain. Serve with roasted broccoli and garlic ciabatta, spooning the creamy peppercorn sauce over the steak.

Recipe Tips

FAQ

What cut of steak is used in this recipe?

This recipe uses ranch steak, seared in a skillet and served with a creamy peppercorn sauce.

Why use whole peppercorns instead of only ground pepper?

Whole peppercorns are crushed before cooking so they bring a fresher, bolder pepper flavor and a little texture to the sauce.

What is served with the steak?

The steak is served with roasted broccoli and garlic ciabatta.

Does this recipe contain common allergens?

The provided allergen information flags wheat and soy.

How long does this recipe take?

The provided timing for this recipe is 30 minutes.