Grilled Beef Steak with Pepper Sauce

About This Recipe

Grilled Beef Steak with Pepper Sauce is a Continental grilled dish with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Grill pan or barbecue
• ✓ Tongs
• ✓ Mixing bowl
• ✓ Instant-read thermometer

Ingredients

• 700 g lean beef, trimmed and portioned
• 40 ml olive oil
• 25 ml lemon juice
• 18 g garlic
• 10 g salt
• 4 g black pepper
• 8 g smoked paprika
• 8 g dried herbs
• 300 g salad vegetables
• 15 g crushed black peppercorns
• 250 ml stock
• 180 ml cooking cream

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Portion evenly: Trim and cut the beef into even pieces so everything cooks at the same speed.
2. Mix the marinade: Whisk the listed oil, acid, garlic, herbs and spices.
3. Marinate: Coat the beef evenly and refrigerate for at least 30 minutes.
4. Preheat the grill: Heat the grill or grill pan until hot, then clean and lightly oil it.
5. Arrange for cooking: Remove excess marinade; thread onto skewers if required and leave small gaps between pieces.
6. Grill the first side: Cook without moving until clear grill marks form.
7. Turn and finish: Turn and continue cooking until evenly coloured.
8. Check doneness: Cook whole beef cuts to the preferred doneness, using at least 63°C followed by a 3-minute rest.
9. Rest: Rest cooked protein for 5–10 minutes, or rest vegetables for 2 minutes.
10. Serve: Serve with the listed salad, sauce or flatbread.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Grilled Beef Steak with Pepper Sauce. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Beef stock → low-salt vegetable stock
• ↔ Beef cut → another slow-cooking or quick-cooking cut suited to the same method
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Cook whole beef cuts to the preferred doneness, using at least 63°C followed by a 3-minute rest. Keep raw beef separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours.

Serving & Plating

Rest before slicing, arrange the main item neatly and serve the sauce beside or beneath it rather than covering crisp surfaces.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 590 kcal

Protein: 40 g

Carbohydrates: 39 g

Fat: 28 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.