Thursday, October 18, 2012

Peppercorn Steak Recipe

As it gets colder, you may be seeking a recipe that can wow your taste buds and still not take you all day in the kitchen. Stews are popular this time of year as are chilies and turkey leftovers. Fresh made soups can hit the spot, but when it comes to looking for a great dinner that you and your family will love try making a great pepper steak dish! The recipe is simple and easy to create, and takes around twenty minutes to prepare with a cook time of around fifty minutes. The whole house will smell delicious and the recipe serves four people, more if you are splitting it up with little ones. This particular recipe calls for using squash, mushrooms and onions but you can substitute the dish with peppers or any other vegetable you wish to use.


1 round steak (you can use a London Broil; sizing should be one and half pounds)
Ten ounces of mushrooms
One and three quarters of butternut squash, peel it and make into cubes
One onion cut into slices versus chopped
Olive oil (one and a half teaspoons of olive oil)
Mustard (2 tblspns)
Peppercorns, black (one and a half tablespoons)
Salt and Pepper to taste

Preparation directions:

Set your oven to 475 degrees. A roasting pan is easier to use if you have one, look for a size of 11 x 15 preferably. Inside that roasting pan you will include the onions, mushrooms, squash and onion or peppers if you choose that route instead. Place one tbsp of oil and a pinch of salt on top of those ingredients. Next, take those veggies in the pan and put the steak into the center. On the counter mix together the mustard and the peppercorns together in a bowl. Take that combination and glaze the steak slices with it, use up the rest of the olive oil and toss in a pinch of salt on top. Allow the steaks and vegetables to roast, and turn them occasionally. If you are seeking steaks that are medium cooked, they should be slightly brown and cooked for around twenty minutes. You can also use a thermometer if you like as they should be between 130-135 degrees for safe cooking. Once the steaks have browned, take them out from the oven and place them onto some aluminum foil. Put the vegetables inside the foil with the steak and put it back in the oven. Allow it to roast this way for just about ten minutes. Cut the steak how you want it and serve the dish with rice or other steamed vegetables. Peas, carrots, and baked potatoes go nicely with this dish.

1 comment:

  1. My son is allergic to butternut squash (isn't that odd?). What could I use in place of that to still pull off this recipe fairly well?