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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.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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Prep

  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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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (115)
Gluten-free (3)
Paleo (12)
Vegetarian (13)

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.

By: Christine
Posted: May 03, 2021
Diet: Original
0 Helpful

How can you go wrong with steak and potatoes? This was delicious.

By: Michelle
Posted: Apr 30, 2021
Diet: Original
0 Helpful

SO GOOD - used the Sous vide for the steak

By: Talia
Posted: Apr 26, 2021
Diet: Original
0 Helpful

Made 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!

By: Sundi
Posted: Apr 13, 2017
Diet: Original
0 Helpful

It was just ok. Nothing special

By: Liz
Posted: Dec 26, 2016
Diet: Paleo
0 Helpful

Loved the potatoes!

By: Emily
Posted: Sep 08, 2016
Diet: Gluten-free
0 Helpful