Peppercorn Steak
with Baby Potatoes & Creamed Spinach
Peppercorn Steak
Juicy steak gets a bold peppercorn crust, served with tender baby potatoes and silky creamed spinach for a classic, comforting dinner.
Ingredients
For 2 servings
- 10 ounce Baby Red Potatoes
- 1 unit Shallot
- 1 unit Sirloin Steak
- 4 tablespoon Sour Cream
- 8 ounce Spinach
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- ½ teaspoon Black Pepper
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories570
Protein45g
Carbs42g
Fat27g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based alternative to keep the creamy texture. If you want a lighter protein option, use a leaner cut of beef, and the potatoes can be replaced with cauliflower for a lower-carb plate.
What to serve with it
Serve with a crisp green salad or simply steamed green beans to balance the rich steak and creamy sides. A bold red wine, sparkling water with lemon, or crusty gluten-free bread also works well alongside this hearty plate.
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