Pepper Steak Recipe

Prep and season

Remove the London broil from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels. Rub the steak with 1 tablespoon olive oil, then sprinkle evenly with 1 teaspoon kosher salt and 2 tablespoons cracked black pepper, pressing the pepper into the surface so it adheres.

Grill

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). When hot, place the steak on the grill and cook 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or adjust time for desired doneness. For thicker cuts, use an instant-read thermometer. Avoid moving the steak while searing to develop a crust.

Rest and slice

Transfer the grilled steak to a cutting board, tent loosely with foil and rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices for maximum tenderness.

While the steak rests, make the sauce. In a medium skillet over medium heat, melt 1 tablespoon butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant but not browned.

Add 1 tablespoon dry white wine (or 1 tablespoon beef stock) to deglaze the pan, scraping up browned bits. Cook until the liquid is reduced by half, about 1–2 minutes.

Pour in 1 cup beef stock and bring to a gentle simmer. Reduce by about one-third, 4–6 minutes.

Lower heat to medium-low and stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon cracked black pepper, and 1 teaspoon fresh thyme. Simmer gently, stirring occasionally, until the sauce thickens to a coat-the-back-of-a-spoon consistency, about 6–8 minutes. If it thickens too much, add a splash of stock to loosen. Taste and season with 1 teaspoon salt or to taste.

Strain the sauce through a fine sieve if a smoother texture is desired. Keep warm until serving.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, bring 2 cups water or stock to a boil, add the rice and a pinch of salt, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While rice cooks or during resting time, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/2 small diced onion and sauté until translucent, 3–4 minutes. Add 1 can (15 oz) drained and rinsed black beans, 1/2 teaspoon cumin and 1/2 teaspoon salt. Stir and cook until heated through, 3–4 minutes. Fold beans into the cooked rice gently or serve alongside.

Prepare the day's starch and vegetable according to your choice: mash potatoes until smooth and keep warm, or fry potatoes until crisp, or steam/roast the day's vegetable. If steaming, season lightly with salt and butter or olive oil. Aim to have starch and vegetable hot and ready when steak is resting so plating is immediate.

Arrange a portion of beans & rice on each plate with the starch and vegetable of the day. Fan sliced peppered steak over the rice or beside it. Spoon 2–4 tablespoons of the garlic pepper cream sauce over the steak and a little around the plate. Garnish with chopped parsley and a lemon wedge. Serve immediately.