A Bold and Savory Delight
Introduction
Pepper Steak, also known as “Carne a la Pimienta,” is a classic dish that showcases the perfect balance of tender beef and a rich, peppery sauce. With origins in French cuisine, this dish has been embraced globally for its robust flavors and comforting appeal. It’s an excellent choice for both casual dinners and elegant occasions.
Ingredients
- For the Steak:
- 1 lb (450g) sirloin or flank steak, sliced into strips
- 1 tbsp olive oil
- Salt and black pepper to taste
- For the Peppercorn Sauce:
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1/4 cup brandy or beef stock
- 1/2 cup heavy cream
- 2 tbsp green peppercorns, crushed
- Salt to taste
Instructions
- Prepare the Steak:
- Heat olive oil in a skillet over medium-high heat.
- Season the steak strips with salt and black pepper. Sear them in the skillet for 2-3 minutes per side until browned. Remove and set aside.
- Make the Peppercorn Sauce:
- In the same skillet, melt the butter and sauté the shallot until softened, about 2 minutes.
- Deglaze the pan with brandy or beef stock, scraping up any browned bits from the bottom.
- Stir in heavy cream and crushed green peppercorns. Simmer for 3-4 minutes until the sauce thickens slightly.
- Combine and Serve:
- Return the steak to the skillet and toss to coat with the sauce.
- Serve immediately with steamed rice, mashed potatoes, or crusty bread.
Tips for Success
- Use Fresh Peppercorns: For maximum flavor, crush fresh green peppercorns right before cooking.
- Sear the Steak Properly: High heat ensures a good crust on the steak strips.
- Enhance the Sauce: Add a splash of Worcestershire sauce for extra depth.
Why This Recipe Works
Pepper Steak offers a delightful contrast of tender beef and creamy, peppery sauce. It’s quick to prepare yet delivers a complex flavor profile, making it a versatile choice for any meal.
