Peppercorn-Gravy Steak
with Broccoli and Garlic Bread
from Hello Fresh




4 cloves Garlic
4 Scallions
Ciabatta Bread
2 Tablespoons Black Peppercorns
16 oz Broccoli Florets
20 oz Ranch-Cut Steak
2 cubes Beef Stock Concentrate
4 teaspoons Dijon Mustard
4 Tablespoons Sour Cream
6 Tablespoons Butter
4 Tablespoons Vegetable Oil

1. Wash and dry all produce. Take out 2 TBSP butter and let sit at room temperature. Mince or grate garlic. Trim and thinly slice scallions, separating greens and whites. Split ciabatta in half (as if for a sandwich). Place peppercorns in a zip-close bag; crush in bag using a rolling pin or a heavy-bottomed pan
2. Heat a large drizzle of oil in a medium pan over medium-high heat. Add broccoli and 3 TBSP water. Cover pan and let steam until broccoli is bright green and starting to become tender, about 3 minutes. Uncover and allow remaining water to evaporate.
3. Toss a large drizzle of oil and half the garlic into pan with broccoli. Cook until broccoli is crisped and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside. Carefully wipe out pan.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Set aside to rest. Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and ¼ tsp crushed peppercorns (use more or less to taste). Cook until softened, about 2 minutes.
 5. Stir stock concentrate, ⅓ cup water, and mustard into pan, scraping up any browned bits on bottom. Simmer until reduced by half, about 2 minutes. Remove from heat and stir in another 1 TBSP butter. Pour mixture into a medium bowl, whisk in sour cream, and set aside. In a small bowl, mix reserved 2 TBSP butter and remaining garlic. Season with salt and pepper.
6. Spread garlic butter onto cut sides of ciabatta. Heat pan used for broccoli over medium-high heat. Add ciabatta buttered-side down and toast until light golden, 2-3 minutes. Thinly slice steak against the grain. Divide between plates and spoon gravy over top. Sprinkle with scallion greens. Serve with broccoli and ciabatta on the side.

Nutrition Values/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat59 g

Saturated Fat23 g

Carbohydrate34 g

Sugar3 g

Dietary Fiber4 g

Protein32 g

Cholesterol170 mg

Sodium

940 mg