Steak with Peppercorn Mushrooms and Buttered Cabbage

Ingredients

• 🥩Beef Sirloin Steak, about 2 cm thick1
• 🍄Cremini Mushrooms, sliced150 g
• 🥬Cabbage (green), thinly sliced200 g
• 🧂Black Pepper (ground), freshly ground if possible1 tsp
• 🧄Garlic, finely sliced2 clove
• 🧈Unsalted Butter, divided2 tbsp
• 🧂Kosher Saltto taste
• 💧Water, for loosening the pan juices2 tbsp

Contains Dairy, Garlic. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the cabbage

   Put the Cabbage (green) on a chopping board and slice it as finely as you can into thin ribbons so it collapses quickly in the skillet. Aim for crisp, pale green strands that look feathery rather than chunky; if the slices are broad, trim them a little finer so they soften in time.

   2 min
2. 2

   Slice the mushrooms

   Trim and slice the Cremini Mushrooms into even pieces on the chopping board, keeping the slices thick enough to stay meaty but thin enough to brown fast. You want clean, pale caps with cut faces ready to take colour; if any pieces are very wet, spread them out for a moment so they don’t steam in the skillet.

   2 min
3. 3

   Prepare the steak

   Pat the Beef Sirloin Steak dry with paper towel and season both sides generously with the Kosher Salt and half the Black Pepper. The surface should look matte and lightly speckled, not wet; if it still feels damp, blot it again so it sears instead of steaming.

   1 min
4. 4

   Sear the steak

   Set a large heavy-based skillet over medium-high heat and add a little of the Unsalted Butter, swirling until it foams and the smell turns nutty. Lay the Beef Sirloin Steak into the hot skillet away from you and leave it alone for about 2 minutes per side until a deep brown crust forms and the steak releases cleanly; if it sticks, give it another few seconds rather than forcing it.

   4 min
5. 5

   Soften the cabbage

   Lift the steak out onto a plate and add the Cabbage (green) to the same skillet over medium heat, stirring and tossing it through the buttery drippings for about 2 minutes until it starts to wilt and turn glossy. If the skillet looks dry, add a splash of the Water and scrape up the browned bits with the spoon so the cabbage picks up that savoury flavour instead of catching.

   2 min
6. 6

   Cook the mushrooms

   Push the cabbage to one side of the skillet and add the Cremini Mushrooms and Garlic Cloves into the open space, stirring them through the fat over medium-high heat for about 2 minutes until the mushrooms lose their raw look and the garlic smells sweet and toasty. Keep the garlic moving so it turns pale gold rather than catching dark brown at the edges; if the skillet gets crowded, spread the mushrooms into a thinner layer for better colour.

   2 min
7. 7

   Finish the peppercorn sauce

   Sprinkle in the remaining Black Pepper and the rest of the Unsalted Butter, then stir and swirl the skillet over low heat for about 1 minute until the butter melts into a glossy coating and the pepper smells warm and sharp. Return the Beef Sirloin Steak to the skillet and spoon the juices over it so the surface shines; if the sauce seems too tight, loosen it with a little more Water until it slips around the mushrooms and cabbage.

   2 min
8. 8

   Plate and serve

   Slide the cabbage and mushrooms onto a warm plate, set the Beef Sirloin Steak on top or alongside, and spoon any buttery peppercorn juices over the meat right away. Serve while the steak is still juicy and the cabbage is glossy and hot; if the juices have thickened in the skillet, loosen them with a tiny splash of Water and scrape once more before pouring.

   1 min

Nutrition per serving