Steak Peppercorn Salad
As you can likely tell from the pictures, we made this recipe a LONG time ago, but we were making it frequently. And I simply forgot to post about it! We haven’t made this in a while simply because it is a bit time consuming, but as I write this, I am starting to think maybe we should give it a go soon during this quarantine!
Ingredients
Steak for two - use whatever steak you prefer and cube it if possible
4 teaspoons of dijon mustard
3 tablespoons of EVOO
1/4 cup of grated parmesan cheese
3 tablespoons of sour cream
2-3 teaspoons of green peppercorns drained and chopped, plus 1 teaspoon of brine from the jar
enough romaine for two salads, chopped
1 cup of halved cherry tomatoes
2 cups of croutons
Salt and pepper
3 tablespoons of water
Instructions
1. Rub steaks with 1 teaspoon of mustard plus salt and pepper. Heat 1 tablespoon of EVOO in a skillet on medium-high heat. Add steaks and cook to your liking. Remove steak from skillet.
2. Whisk parmesan, sour cream, 3 tablespoons of water, 1 tablespoons of EVOO, 3 tablespoons of mustard, the peppercorns and brine, salt, and pepper in a large bowl (that’s a lot, ha!). Once mixed, add the lettuce, tomatoes, and croutons and toss. Add the steak and toss. If you are like us and cook steak differently, you can divide the salad into two bowls at this point and toss the steak in then.
3. Divide between the plates and top with parmesan and serve!
