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Sliced steak strips in a creamy peppercorn sauce with roasted zucchini and peppers

Creamy Pepper Steak with Roasted Vegetables

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs top sirloin steak, cut into 1-inch strips
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 1 cup heavy cream
  • 0.5 cup beef stock
  • 2 tablespoons brandy or cognac
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large bell peppers, sliced
  • 2 medium zucchinis , sliced into rounds
  • 1 large red onion, wedged
  • 2 cloves garlic , minced
  • 1 large shallot , finely diced
  • 1 teaspoon kosher salt

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss bell peppers, zucchini, and red onion with olive oil and salt on a large baking sheet; roast for 20 to 25 minutes until tender and slightly charred.
  3. Season steak strips with salt and press the crushed peppercorns into the meat to adhere.
  4. Heat butter in a large skillet over medium-high heat. Sear steak strips for 2 to 3 minutes per side until browned; remove from skillet and set aside.
  5. In the same skillet, sauté shallots and garlic for 1 minute until fragrant.
  6. Deglaze the pan with brandy, scraping up browned bits, and simmer until liquid is reduced by half.
  7. Stir in beef stock and heavy cream; simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  8. Return steak and any accumulated juices to the skillet and toss to coat in the sauce.
  9. Serve the creamy pepper steak immediately alongside the roasted vegetables.