Best 10 Cracked Peppercorn Marinated Steaks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cracked peppercorn marinated steaks are a flavorful and juicy dish that can be easily prepared at home. The key to this recipe is the marinade, which infuses the steaks with a bold and peppery flavor. The steaks are then grilled or pan-seared to perfection, resulting in a tender and succulent meal that is sure to impress your family and friends. Whether you prefer a rare, medium, or well-done steak, this recipe can be adjusted to suit your taste. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that is perfect for any occasion.

Here are our top 10 tried and tested recipes!

PEPPERCORN STEAKS



Peppercorn Steaks image

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon whole black peppercorns, crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Nutrition Facts :

BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

Provided by TFRIESEN

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

Steps:

  • Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
  • Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
  • Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

CRACKED PEPPERCORN MARINATED STEAKS



Cracked Peppercorn Marinated Steaks image

This robust marinade produces a wonderfully complex flavor for steak that's sure to have everyone clamoring for more!

Provided by McCormick Kitchens

Categories     Steak

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

1 (1 ounce) package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 lbs New York strip steaks (about 1-inch thick)

Steps:

  • Mix Marinade Mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard and remaining marinade.
  • Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Nutrition Facts : Calories 325.3, Fat 24.4, SaturatedFat 8, Cholesterol 91.8, Sodium 73.6, Carbohydrate 0.3, Sugar 0.1, Protein 23.4

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK



Peppercorn Rubbed and Grilled Flat Iron Steak image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 6

4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)

Steps:

  • Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

BOURBON PEPPER STEAK



Bourbon Pepper Steak image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) New York cut strip steaks, trimmed of all visible fat
4 tablespoons cracked black peppercorns (more if desired)
Salt to taste
1 tablespoon pure olive oil
1/4 cup good Kentucky bourbon
1/2 cup red wine
1/2 cup brown stock
1 tablespoon unsalted butter

Steps:

  • Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.

GARLIC AND PEPPER MARINATED FLANK STEAK



Garlic and Pepper Marinated Flank Steak image

Categories     Beef     Garlic     Broil     Marinate     Low Carb     Kid-Friendly     Low Cal     Low/No Sugar     Grill/Barbecue     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 5

1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)

Steps:

  • Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.

GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE



Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette image

This is a summer favorite that I served in many restaurants, inspired by my 'oops, the Cabernet wine has turned again in the heat,' moments. This is usually the meal, but it may also be an appetizer salad as well. I offered it as both in my restaurants. The dressing and pecans keep for a few weeks unrefrigerated, and I often make these in bulk in advance for several meals. A simple dish, easily made by any level cook, it is a stylish, beautiful, and delectable entree salad fit for company.

Provided by Karen Barris Calabro

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h10m

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon grainy brown mustard
1 tablespoon minced fresh garlic
1 teaspoon salt
2 teaspoons cracked black pepper
2 tablespoons port wine
1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions
2 cups Cabernet Sauvignon wine
½ cup dried cherries
1 teaspoon white sugar
¼ teaspoon salt
½ cup extra-virgin olive oil
1 cup pecan pieces
1 tablespoon water
1 tablespoon white sugar
¼ teaspoon salt
7 ounces mesclun salad greens with spinach and/or arugula
1 carrot, peeled and shaved
4 radishes, thinly shaved

Steps:

  • Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
  • Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
  • Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
  • Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
  • Preheat an outdoor grill for very high heat and lightly oil the grate.
  • Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
  • To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

Nutrition Facts : Calories 800.1 calories, Carbohydrate 28.4 g, Cholesterol 48.9 mg, Fat 56.1 g, Fiber 5.3 g, Protein 24.3 g, SaturatedFat 8.5 g, Sodium 996.1 mg, Sugar 15.6 g

SIRLOIN STEAK WITH CRUSHED PEPPERCORNS



Sirloin Steak With Crushed Peppercorns image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 boneless shell steaks, about 8 ounces each, with the excess fat removed
Salt to taste
4 tablespoons cracked peppercorns, white or black
1 tablespoon vegetable oil
2 tablespoons finely chopped shallots
1/2 cup dry red wine
1/2 cup beef broth, fresh or canned
2 teaspoons tomato paste
2 sprigs fresh thyme or 1/2 teaspoon dried
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the steaks with salt.
  • Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
  • Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
  • Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
  • Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 729 milligrams, Sugar 1 gram, TransFat 0 grams

BEEF STEAKS WITH PEPPERCORN SAUCE



Beef Steaks with Peppercorn Sauce image

Provided by Tarla Thiel

Categories     Beef     Quick & Easy     Steak     Summer     Bon Appétit     Pasadena     California

Yield Serves 2

Number Of Ingredients 7

2 6-ounce 1 1/2-inch-thick beef tenderloin steaks
Coarsely cracked pepper
1 tablespoon butter
3 tablespoons brandy
1/2 cup whipping cream
2 teaspoons drained green peppercorns in brine, coarsely chopped
1 teaspoon Dijon mustard

Steps:

  • Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.

CRACKED PEPPERCORN MARINATED STEAKS



Cracked Peppercorn Marinated Steaks image

This robust marinade produces a wonderfully complex flavor for steak that's sure to have everyone clamoring for more!

Provided by ElizabethKnicely

Categories     Steak

Time 36m

Yield 8 serving(s)

Number Of Ingredients 5

1 (1 1/3 ounce) package mccormick grill mates peppercorn & garlic marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 lbs rib eye steaks (about 1-inch thick) or 2 lbs sirloin steaks (about 1-inch thick)

Steps:

  • Mix marinade mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.
  • Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Nutrition Facts : Calories 325.3, Fat 24.4, SaturatedFat 8, Cholesterol 91.8, Sodium 73.6, Carbohydrate 0.3, Sugar 0.1, Protein 23.4

Tips:

  • Choose high-quality steaks for the best results.
  • Use a sharp knife to score the steaks, as this will help the marinade penetrate the meat more easily.
  • Allow the steaks to marinate for at least 30 minutes, or up to overnight.
  • When cooking the steaks, use a hot grill or pan to sear the outside of the meat, then reduce the heat to finish cooking the steaks to your desired doneness.
  • Let the steaks rest for a few minutes before serving, as this will help the juices redistribute throughout the meat.

Conclusion:

Cracked peppercorn marinated steaks are a delicious and easy-to-make dish that is perfect for any occasion. The marinade tenderizes the meat and infuses it with a flavorful combination of cracked peppercorns, garlic, and herbs. Whether you grill, pan-fry, or broil the steaks, they are sure to be a hit with your family and friends.

Related Topics