Peppercorn Steak Bites with Roasted Garlic Cheesy Mash

Ingredients

• potato (Prick whole; alternatively peel and chop for the quicker boiling method. Quantity not stated.)
• 3 garlic cloves (Two cloves for roasting; one remaining clove for basting.)
• mozzarella (Quantity not stated.)
• oat milk (Quantity not stated.)
• salt (To taste; for mash and steak.)
• sirloin steak (Trim excess fat and cut into bites; quantity not stated. Sirloin is identified in the transcript.)
• paprika (Quantity not stated.)
• garlic powder (Quantity not stated.)
• olive oil (Quantity not stated; used to coat steak.)
• broccoli (Quantity not stated.)
• black pepper (Season broccoli to taste.)
• butter (Quantity not stated; for basting steak.)
• shallot (Quantity not stated.)
• beef bone broth (A splash for cooking the shallot, plus 100 ml for the sauce; total quantity not fully stated.)
• 1 tsp peppercorns
• 30 ml cream
• 1 tsp Dijon mustard
• cornflour (Quantity not stated.)
• cold water (Quantity not stated; used to mix with the cornflour.)
• chives (For topping; quantity not stated.)

Steps

1. 1

   Prick the potato all over. For the air-fryer method, cook it at 180°C for 50–60 minutes, until soft. Alternatively, peel and chop the potato, then boil it for 12–15 minutes until fork-tender.

2. 2

   Wrap 2 garlic cloves in foil and air-fry them alongside the potato for 30 minutes.

3. 3

   Scoop the cooked potato from its skin and squeeze in the roasted garlic. Pass the potato and garlic through a sieve.

4. 4

   Mix the potato with the mozzarella and oat milk until smooth and creamy. Season to taste.

5. 5

   Pat the steak bites dry. Season them with paprika, garlic powder, and salt, then coat with olive oil.

6. 6

   Sear the steak in a hot pan for 2–3 minutes, turning until browned.

7. 7

   Cook the broccoli alongside the steak for 3–5 minutes, until charred and tender. Season with salt and pepper.

8. 8

   Add the butter and the remaining garlic clove to the pan. Baste the steak for the final minute, then remove the steak and broccoli from the pan.

9. 9

   Add the shallot to the same pan with a splash of beef bone broth. Cook for 2–3 minutes.

10. 10

    Add 1 teaspoon peppercorns and cook for 30 seconds.

11. 11

    Pour in 100 ml beef bone broth and simmer for 3–5 minutes to reduce.

12. 12

    Lower the heat and stir in 30 ml cream and 1 teaspoon Dijon mustard.

13. 13

    Mix the cornflour with cold water. Gradually stir the mixture into the sauce and simmer for 1–2 minutes, until thickened.

14. 14

    Serve the mash with the steak bites and broccoli alongside. Pour the peppercorn sauce over the steak and finish with chives.

Notes

The full ingredient list and quantities are not provided in the source; only 3 garlic cloves total, 1 tsp peppercorns, 100 ml broth, 30 ml cream, and 1 tsp Dijon are specified. The description reports 58 g protein and 712 calories per serving. The exact amount of broth used as the initial splash is also unspecified.

Nutrition per serving

• main
• comfort food
• high-protein
• steak
• air-fried
• gluten-free not verified
• one serving