Steak au Poivre
A French bistro favorite, "au poivre" steaks are flavored with plenty of black pepper and served with a simple balsamic salad. Don't miss the side dish of smash
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Cooking tools:
- Oven
- Baking sheet
- Saute pan
- Skillet
- Cutting board
- Aluminum foil
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Tongs
- Instant-read thermometer
- Spoon
- Kitchen scale
- Refrigerator
- Stove
Ingredients
- 1 1/2 lbs Steak, NY Strip (sub beef tenderloin steaks or other cut of choice)
- 1 Tbsp Black pepper
- 1 tsp Salt
- 1 Tbsp Oil, cooking
- 12 oz Broccoli, florets
- 2 cloves Garlic, chopped
- 2 tsp Vinegar, balsamic
- 1 tsp Honey
- 1 tsp Mustard, Dijon
- 2 Tbsp Oil, olive
- 4 oz Arugula
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