Steak Salad with Roasted Garlic Peppercorn Sauce

Steak Salad Recipe (with Roasted Garlic Peppercorn Sauce)

My homemade version of a healthy ‘steak frites’ comes without the fries, lol. I made a creamy and thick roasted garlic peppercorn sauce to go with the beef just like how it would be like having the same in a restaurant that’s usually served with a flavoursome sauce too. Instead of having any carbs, I served my steak atop a bed of greens and fruits just to keep the meal light for a simple weeknight supper. 🙂

This recipe is good for 2 persons with extra sauce to keep for later use – goes pretty well with mashed potato too. For the salad part, do note I have not specified the portions of greens and fruits used so just go with the quantity you normally eat – anyway no harm eating more of them!

Steak Salad Recipe (with Roasted Garlic Peppercorn Sauce)

Steak Salad with Roasted Garlic Peppercorn Sauce Recipe

For the sauce:

2 bulbs garlic
1 + 1 tsp olive oil
1 tbsp black peppercorns, coarsely crushed
1 1/2 tbsp butter
1 tbsp plain flour
1 cup vegetable stock
1/4 cup milk
salt & freshly ground black pepper

1. Preheat oven to 180 deg C with fan. Slice off the top of each garlic bulb and rub 1 tsp of olive oil over the surface. Roast in oven for about 30 minutes. Remove from oven and leave to cool slightly. Squeeze out the garlic pulp from its skin and gently mash it up with a fork.
2. In a saucepan, melt the butter in 1 tsp olive oil over low heat and add the flour. Stir continuously for about 5-6 minutes until the mixture turns medium brown. Be careful not to let the mixture burn.
3. Add in stock, mashed garlic and peppercorns and continue stirring. Bring the mixture to a boil over medium heat then reduce heat to simmer for a few minutes until the mixture thickens. Do not stop stirring while simmering.
4. Turn off heat and stir in the milk. Season with salt and pepper.

For the steak & salad:

300g beef rump steak
mixed Italian baby leaves
pea shoots
red onion, peeled & sliced
red apple, sliced
red grapes, halved
1/2 tbsp sunflower oil
salt & freshly ground black pepper

1. With a kitchen towel, pat the steak dry and then rub the steak with oil. Season with salt and pepper on both sides.
2. Heat a frying or griddle pan over medium-high heat till it starts to smoke. Add the steak and cook for 3 1/2 minutes on each side for medium. Do note to flip only once. Remove the steak, wrap with foil and rest for 3-5 minutes.
3. Arrange the Italian leaves, pea shoots, onions, apples and grapes on a serving plate. Slice the steak and transfer the beef slices on top of the salad.
4. Drizzle sauce over the beef and serve.


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