Steak au Poivre
with roasted garlic broccoli / arugula balsamic salad
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.
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Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
575
Just a moment...
% Daily Value
Total Fat
44g
67%
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Saturated Fat
14g
69%
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Trans Fat
0g
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Cholesterol
121mg
40%
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Sodium
763mg
32%
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Total Carbohydrate
13g
4%
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Dietary Fiber
4g
17%
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Sugars
4g
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Protein
34g
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Prep
- 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.)
- Make vinaigrette - Combine vinegar, honey, mustard and olive oil. (Can be done up to 5 days ahead)
- Broccoli / Garlic - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat oven to 425F / 218C.
- 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.
- 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.
- While steaks rest, toss arugula in vinaigrette.
- Serve steaks with salad and broccoli on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
575
Just a moment...
% Daily Value
Total Fat
44g
67%
Just a moment...
Saturated Fat
14g
69%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
121mg
40%
Just a moment...
Sodium
763mg
32%
Just a moment...
Total Carbohydrate
13g
4%
Just a moment...
Dietary Fiber
4g
17%
Just a moment...
Sugars
4g
Just a moment...
Protein
34g
Just a moment...
Reviews
Ratings
49 reviews
Grilled the steak and cooked ramps and asparagus rather than the arugula salad, but delicious all around. Enjoyed the smashed potatoes this way, will make those again.
0 HelpfulMade with filet on sale - soooo tasty! Arugula salad was perfect complement to peppery steak. Instead of the smashed potatoes, made roasted cilantro lime potatoes from last week. Yum!
0 Helpful