Sirloin Steak With Green Peppercorn Recipe

Prepare steaks

Remove steaks from refrigerator 30–40 minutes before cooking to reach near room temperature. Pat dry thoroughly with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tbsp olive oil and 1 tbsp butter; swirl until butter foams. Add steaks and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear second side 2–3 minutes for medium-rare (internal temp ~130°F/54°C). If thicker steaks require more time, reduce heat to medium and cook additional 1–3 minutes, basting with pan juices and remaining 1 tbsp butter. Transfer steaks to a warm plate, loosely tent with foil and rest 6–8 minutes.

Make green peppercorn sauce

Wipe skillet of excess fat leaving browned bits. If pan is very dry, add 1 tsp oil. Reduce heat to medium, add minced shallot and sauté 1 minute until translucent but not browned. Add crushed green peppercorns and stir 30 seconds. Carefully add brandy or cognac; tilt pan and ignite with long lighter if comfortable (or simmer to reduce) to flambé off alcohol — cook until most liquid has evaporated, about 1 minute. Pour in beef stock, scraping up browned bits, and simmer 2–3 minutes to reduce slightly. Stir in heavy cream and simmer gently 1–2 minutes until sauce coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed. Return steaks to pan for 30–60 seconds to rewarm and coat with sauce, or spoon sauce over when serving.

Prep potatoes

Cut potatoes into evenly sized sticks. Place in a large bowl of cold water and soak 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat thoroughly dry with kitchen towels. If using cornstarch, toss dried fries with 2 tsp cornstarch to help crisp.

First fry (blanch)

Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry potatoes in batches, without browning, 4–6 minutes until soft but pale. Remove and drain on a wire rack or paper towels. Allow to cool 10–15 minutes; you can freeze briefly for extra crispness.

Second fry (crisp)

Increase oil heat to 375°F (190°C). Fry potatoes in batches until golden and crisp, 2–4 minutes. Drain on paper towels or a wire rack; immediately sprinkle with fine sea salt and toss gently. While still hot, add grated Parmesan and toss to coat evenly. Drizzle truffle oil lightly over fries and toss again to distribute (truffle oil is strong; use sparingly). Garnish with chopped parsley if using and keep warm in a low oven (200°F/95°C) on a baking sheet while finishing steak.

Dress watercress

In a small bowl whisk 1 tsp lemon juice with 1 tbsp extra-virgin olive oil and a pinch of salt and pepper. Toss baby watercress gently with the dressing just before serving to avoid wilting.

Grill tomatoes

Preheat a grill pan or outdoor grill to medium-high. Brush tomato halves with 1 tsp olive oil and season with 1/4 tsp salt and a light grind of black pepper. Place cut-side down and grill 2–3 minutes until char marks appear and tomatoes are warmed through but still hold shape. Remove and keep warm.

Place each rested steak on a warm plate. Spoon a generous portion of green peppercorn sauce over or alongside the steak. Arrange a handful of Parmesan & Truffle Fries beside the steak. Add a small mound of dressed baby watercress and a grilled plum tomato half. If desired, sprinkle a little extra grated Parmesan over fries and finish with a light drizzle of any remaining sauce around the steak for presentation. Serve immediately.