Peppercorn-Crusted Rib-Eye Steak
with Truffle Mac ’n’ Cheese and Heirloom Tomato Salad
Peppercorn-Crusted Rib-Eye Steak
Bold, juicy rib-eye with a peppery crust, paired with creamy truffle mac ’n’ cheese and a fresh heirloom tomato salad for a rich, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- 1 tablespoon Black Peppercorns
- 1 tablespoon Flour
- 3 ounce Gemelli Pasta
- 4 ounce Heirloom Grape Tomatoes
- 1 unit Lemon
- 6.75 ounce Milk
- 2 ounce Mixed Greens
- ½ cup Mozzarella Cheese
- ¼ cup Panko Breadcrumbs
- 12 ounce Rib-Eye Steak
- 1 unit Shallot
- 0.07 ounce Truffle Zest
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
Swaps and substitutions
For a gluten-free plate, use gluten-free pasta and swap the breadcrumb coating for a gluten-free crumb or extra cracked pepper. For a dairy-free version, replace the milk and cheese with unsweetened oat milk and a meltable plant-based cheese, and skip the truffle finishing touch if needed.
What to serve with it
Serve with warm crusty bread or roasted potatoes to round out the rich steak-and-pasta combo, and add a simple green vegetable like broccoli or asparagus for freshness. A bold red wine or sparkling water with citrus keeps the meal feeling balanced.
