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Peppercorn-Crusted Steak with Creamed Spinach Recipe

Peppercorn-Crusted Steak with Creamed Spinach Recipe to Savor

This Peppercorn-Crusted Steak with Creamed Spinach Recipe combines robust flavors and luxurious textures for a perfect dining experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 2 steaks
Course: Beef
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 lbs Sirloin Steak Ribeye or New York strip can be substitutes.
  • 1 tbsp Kosher Salt Use half if using table salt.
  • 2 tbsp Tricolor Peppercorns Black pepper is a simpler alternative.
  • 1 tbsp Olive Oil Can swap with avocado oil.
For the Creamed Spinach
  • 4 tbsp Salted Butter Unsalted butter is a lower sodium option.
  • 1 medium Onion Shallots can be a milder alternative.
  • 2 cloves Garlic Cloves Garlic powder can replace fresh.
  • 10 oz Baby Spinach Kale can be used as a heartier alternative.
  • 4 oz Cream Cheese Greek yogurt can lighten the dish.
  • 1 pinch Ground Nutmeg Can be skipped if unavailable.
For Cooking
  • 2 sprigs Rosemary Sprigs Thyme can be a lovely substitute.
  • 1 tsp Sugar Omit for a less sweet taste.
  • 1 tsp Black Pepper Freshly cracked enhances flavor.

Equipment

  • large skillet
  • Cast iron skillet
  • Meat Thermometer
  • Resealable plastic bag
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of salted butter in a large skillet over medium heat. Add diced onion and cook for about 5 minutes until translucent and fragrant.
  2. Stir in minced garlic and sauté for 30 seconds, then incorporate baby spinach in batches, wilting down for roughly 12 minutes until tender.
  3. Prepare the peppercorn crust: In a resealable plastic bag, combine tricolor peppercorns and sugar, crush them until coarsely ground.
  4. Season sirloin steak generously with kosher salt, then press the crushed peppercorn mixture onto both sides.
  5. Heat a cast-iron skillet over high heat for about 5 minutes, add 1 tablespoon of olive oil, then place the steak in the pan.
  6. Sear the steak for approximately 6 minutes on each side until a deep brown crust forms.
  7. After searing, reduce heat to medium and add the remaining 3 tablespoons of butter, rosemary sprigs, and crushed garlic.
  8. Baste the steak with the melted butter for about 5 minutes, checking for an internal temperature of 115-120°F for medium-rare.
  9. Transfer steak to a cutting board to rest for 10 minutes, then slice against the grain and serve alongside warm creamed spinach.

Nutrition

Serving: 1steak with spinachCalories: 650kcalCarbohydrates: 10gProtein: 45gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

Ensure skillet is hot before adding steak for optimal sear. Rest steak post-cooking for juicy results. Cook spinach well to avoid watery texture. Use freshly cracked peppercorns for depth of flavor.

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