Pan-Seared Steak with Creamy Crushed Peppercorn Gravy, Broccoli and Garlic Ciabatta

This pan-seared steak dinner keeps the sides simple so the sauce can shine. Tender sliced ranch steak is finished with a creamy gravy made from freshly crushed black peppercorns, Dijon mustard, beef stock concentrate, butter and sour cream.

Garlicky broccoli and toasted ciabatta round out the plate, giving you a hearty meal with crisp vegetables, buttery bread and a bold peppercorn sauce spooned over the top.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Set 2 tablespoons of the butter out to soften at room temperature. Mince or grate the garlic. Trim and thinly slice the scallions, keeping the whites and greens separate. Split the ciabatta in half. Place the black peppercorns in a zip-close bag and crush them with a rolling pin or heavy-bottomed pan.
2. Heat a large drizzle of vegetable oil in a medium pan over medium-high heat. Add the broccoli florets and 3 tablespoons water. Cover and steam until the broccoli is bright green and just beginning to soften, about 3 minutes. Uncover and let any remaining water evaporate.
3. Add another large drizzle of vegetable oil and half of the garlic to the broccoli. Cook, stirring, until the broccoli is lightly crisped and the garlic is fragrant, 1 to 2 minutes. Season with salt and pepper, then remove the broccoli from the pan and set aside. Carefully wipe out the pan.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the steak dry with paper towels, then season generously with salt and pepper. Add the steak to the pan and cook to your desired doneness, 3 to 6 minutes per side. Transfer to a cutting board to rest.
5. In the same large pan, heat another drizzle of vegetable oil over medium-high heat. Add the scallion whites and 1/4 teaspoon crushed peppercorns, using more or less to taste. Cook until softened and fragrant, about 2 minutes.
6. Stir in the beef stock concentrate, Dijon mustard and 1/3 cup water, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, about 2 minutes. Remove the pan from the heat and stir in 1 tablespoon butter.
7. Pour the peppercorn mixture into a medium bowl and whisk in the sour cream until smooth. Set the sauce aside.
8. In a small bowl, mix the softened 2 tablespoons butter with the remaining garlic. Season with salt and pepper. Spread the garlic butter over the cut sides of the ciabatta.
9. Heat the pan used for the broccoli over medium-high heat. Add the ciabatta, buttered-side down and toast until lightly golden, 2 to 3 minutes.
10. Thinly slice the rested steak against the grain. Divide the steak between plates and spoon the creamy peppercorn gravy over the top. Sprinkle with scallion greens and serve with the broccoli and toasted garlic ciabatta on the side.

Recipe Tips

FAQ

How much crushed peppercorn should I use in the gravy?

The recipe starts with 1/4 teaspoon crushed peppercorns in the sauce. Use more or less depending on how strong you want the pepper flavor to be.

How long should I cook the steak?

Cook the steak in a hot pan for 3 to 6 minutes per side, depending on your desired doneness.

Why do I need to slice the steak against the grain?

Slicing against the grain shortens the muscle fibers, which helps the steak eat more tenderly.