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Steak au Poivre
with roasted garlic broccoli / arugula balsamic salad

Active: 20 min Total: 50 min
A French bistro favorite, "au poivre" steaks are flavored with plenty of black pepper and served with a simple balsamic salad. Garlic roasted broccoli turns tender and crisp in the oven for a healthy, satisfying side.


Steak au Poivre:
  • Steak, NY Strip (sub beef tenderloin steaks or other cut of choice) - 1 1/2 lbs
  • Black pepper - 1 Tbsp
  • Salt - 1 tsp
  • Oil, cooking - 1 Tbsp
Roasted Garlic Broccoli:
  • Broccoli - 12 oz , florets
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
Arugula Balsamic Salad:
  • Vinegar, balsamic - 2 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Arugula - 4 oz


  1. Steaks - Remove steaks from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature. Season with pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
  2. Make vinaigrette - Combine vinegar, honey, mustard and olive oil. (Can be done up to 5 days ahead)
  3. Broccoli / Garlic - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C.
  2. Combine broccoli, garlic and cooking oil (the portion for the broccoli). Season with some salt and pepper and spread on a sheet pan. Roast, shaking the pan halfway through, until broccoli is tender and crisp on the edges, 18 to 22 minutes.
  3. While broccoli roasts, heat a saute pan or skillet over medium-high heat. Add oil (the portion for the steak) and steaks to hot oil. Cook, turning once until deeply seared on both sides and cooked to desired level (130F / 54C degrees for medium-rare; 140F / 60C degrees for medium; 160F / 71C degrees for well-done). Transfer steaks to a cutting board and cover loosely with foil to keep warm. Allow to rest for at least 5 minutes.
  4. While steaks rest, toss arugula in vinaigrette.
  5. Serve steaks with salad and broccoli on the side. Enjoy!



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