This Restaurant-Worthy Peppercorn Steaks with Vegetable Compote Recipe Is Ready In Just 30 Minutes!
Want a sophisticated meal that is surprisingly quick and simple to whip up? Our peppercorn steaks with vegetable compote recipe is just the thing! The meat is seared to perfection and then topped with a zesty sauce. It makes a great ready-in-a-flash weeknight meal, yet it’s so elegant you can also serve it for special occasions.
We start by cooking peppers, onions and tomatoes into a sauce that is spooned over seasoned bone-in steaks. The best part? You don’t even need a grill to make it! In fact, this recipe requires just one skillet, which also makes clean-up a breeze.
After cooking the sauce in the skillet, we then use the same pan to sear the steaks. But first we coat the meat with a mustard rub and a sprinkling of freshly cracked black pepper to create a nice crust. The result is so delicious! Give this recipe a try, and leave us a comment below.
Yields
Total Time
Prep Time
Ingredients
- 1 Tbs. olive oil
- 1 pepper, cut into 1" chunks
- 1 small red onion, sliced
- 2 cups grape tomatoes, halved
- 1 tsp. dried oregano
- ½ tsp. salt
- 4 bone-in beef strip steaks (4 lbs.)
- 2 Tbs. Dijon mustard
- 2 Tbs. freshly cracked pepper
Instructions
PrintIn large nonstick skillet, heat oil over medium heat. Add pepper and onion; cook until almost tender, 10 min. Add tomatoes and salt; cook, stirring, until starting to soften, 2–3 min. Transfer to plate.
• Brush steaks with mustard; sprinkle with pepper. Coat skillet with cooking spray; heat oven medium-high heat. In batches, sear steaks 4-5 min. per side for medium-rare or to desired doneness. Serve with vegetables.
Nutrition
- Calories: 515
- Fat: 34 gram
- Saturated Fat: 13 gram
- Protein: 44 gram
- Carbohydrate: 5 gram
- Cholesterol: 167 mg
- Sugar: 1 gram
- Sodium: 1066 mg
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