Steak-Peppercorn Salad Recipe

Name: Steak-Peppercorn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8 -ounce beef eye round steaks; 4 teaspoons dijon mustard; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 8 ounces white mushrooms, halved or quartered; 1/4 cup grated parmesan cheese, plus more for topping; 3 tablespoons low-fat sour cream; 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar; 2 large romaine lettuce hearts, chopped; 3 stalks celery, sliced; 1 cup cherry tomatoes, halved or quartered; 2 cups whole-wheat croutons

Servings: persons

2 8 -ounce beef eye round steaks
4 teaspoons dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
8 ounces white mushrooms, halved or quartered
1/4 cup grated parmesan cheese, plus more for topping
3 tablespoons low-fat sour cream
2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar
2 large romaine lettuce hearts, chopped
3 stalks celery, sliced
1 cup cherry tomatoes, halved or quartered
2 cups whole-wheat croutons

1
Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper.
2
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3
Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare.
4
Transfer to a cutting board.
5
Wipe out the skillet.
6
Heat 1 more tablespoon olive oil in the skillet.
7
Add the mushrooms and cook, undisturbed, until golden, about 2 minutes.
8
Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
9
Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl.
10
Add the mushrooms, lettuce, celery, tomatoes and croutons and toss.
11
Cut the steak into bite-size pieces; add to the bowl and toss.
12
Divide among plates and top with more parmesan.
13
Photograph by Christopher Testani

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 8 -ounce beef eye round steaks, 4 teaspoons dijon mustard, Kosher salt and freshly ground black pepper, 3 tablespoons extra-virgin olive oil, and more.

Yes, Steak-Peppercorn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak-Peppercorn Salad

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