Pan-Seared Peppercorn Sirloin Steak with Cheesy Potato Gratin and Roasted Carrots

Gather your loved ones around the table for a meal that feels truly special. This recipe brings together all the comforting classics-tender pan-seared steak, creamy gratin potatoes and sweet roasted carrots-with a few elegant touches that elevate every bite. A crust of freshly cracked tricolor peppercorns adds a fragrant kick, while a luscious garlic herb butter sauce and a golden panko-Parmesan topping take this dish over the top.

Whether you’re celebrating a milestone or simply want to make a Tuesday night feel like Sunday supper, this steak dinner delivers. The best part? Each component comes together in under an hour, so you can spend less time in the kitchen and more time with the people who matter most.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

16 ounce CarrotView ingredient guideLike ingredientDislike ingredient

24 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry all produce. Pick and finely chop ½ teaspoon thyme leaves from sprigs. Thinly slice scallions, separating white and green parts. Zest lemon to get 1 teaspoon zest, then cut lemon into wedges. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy pan.
2. On a baking sheet, toss carrots with a drizzle of olive oil, salt and pepper. Roast until tender, about 15 minutes, tossing halfway through. Meanwhile, halve fingerling potatoes lengthwise. Place in a large microwave-safe bowl, cover with plastic wrap and microwave on high for 7 minutes. Keep in microwave until step 6.
3. In a small pot over medium-high heat, melt garlic herb butter. Whisk in flour and cook for 30 seconds. Pour in milk and whisk until smooth. Add a few whole thyme sprigs, scallion whites and a large pinch of salt. Bring to a simmer and cook until thickened, about 2 minutes.
4. Remove pot from heat. Stir in Gruyère and half of the Parmesan until melted. Season with salt and pepper. Cover and set aside. Pat steak dry with paper towels and season generously with salt and crushed peppercorns (reserve some for later). Heat a drizzle of vegetable oil in a large pan over medium-high heat. Cook steak to desired doneness, 3-5 minutes per side. Transfer to a cutting board and let rest. Reduce heat under pan to medium.
5. When carrots are done, toss with lemon zest and a squeeze of lemon juice. Preheat broiler to high. Add ½ cup water and beef demi-glace to the pan used for steak. Cook over medium heat, scraping up browned bits, until slightly thickened, about 2 minutes. Remove from heat, stir in 2 tablespoons butter and season with salt and reserved crushed peppercorns. In a small bowl, combine panko, remaining Parmesan, chopped thyme, a drizzle of olive oil and a pinch of salt and pepper.
6. Drain any liquid from potatoes and transfer to a baking dish. Season with salt and pepper, then pour cheese sauce over the top. Sprinkle panko mixture evenly over the potatoes. Broil until golden brown, about 3 minutes. Slice steak if desired and divide among plates. Drizzle with pan gravy. Serve with roasted carrots and potato gratin, garnished with scallion greens.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes! Ribeye or New York strip work well. Adjust cooking time based on thickness and desired doneness.

How do I crush peppercorns without a bag?

Place them between two sheets of parchment paper and press with a heavy skillet or use a mortar and pestle.

Can I make the gratin ahead of time?

Assemble the gratin (without broiling) and refrigerate. When ready, broil until golden and heated through.