Dairy-Free Steak with Peppercorn Sauce

Elevate your steak night with this indulgent yet allergen-friendly recipe for Dairy-Free Steak with Peppercorn Sauce. Perfectly seared ribeye, sirloin, or filet mignon is paired with a creamy, coconut-based peppercorn sauce that delivers all the richness of a classic dish without any dairy. The sauce features aromatic garlic, zesty green peppercorns, and the umami of coconut aminos, with a subtle heat balanced by the silky texture of coconut cream. This gluten-free and soy-free recipe (if using coconut aminos) is a crowd-pleaser, taking only 30 minutes from start to finish. Serve it with mashed potatoes, roasted veggies, or a crisp salad for a gourmet meal that’s as irresistible as it is easy to prepare. Perfect for weeknight dinners or special occasions!

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces steak (ribeye, sirloin, or filet mignon)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic cloves (minced)
• 2 tablespoons green peppercorns (drained, if using jarred)
• 1 cup coconut cream
• 1 teaspoon dijon mustard
• 1 teaspoon coconut aminos (or soy sauce if not strictly soy-free)
• 1 cup vegetable stock
• 1 tablespoon fresh parsley (chopped, for garnish)

Directions

Step 1

Pat the steaks dry with a paper towel. Sprinkle both sides with salt and black pepper, ensuring an even coating.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.

Step 3

Place the steaks in the skillet and cook for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Adjust cooking time as needed for thickness. Remove from skillet and let rest on a plate, tented with foil.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the green peppercorns, stirring briefly to toast them and release their aroma.

Step 6

Pour in the vegetable stock, scraping the bottom of the skillet to deglaze it and incorporate all the browned bits. Let the stock simmer and reduce by half, about 3-4 minutes.

Step 7

Reduce the heat to low and stir in the coconut cream, dijon mustard, and coconut aminos. Simmer for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.

Step 8

Adjust the seasoning with additional salt or black pepper to taste.

Step 9

Serve the steaks on plates, spoon the peppercorn sauce generously over the top, and garnish with fresh parsley.

Step 10

Pair with roasted vegetables, mashed potatoes, or a side salad for a complete meal and enjoy!

Nutrition Facts

Serving size	(942.8g)

Amount per serving	% Daily Value*
Calories	2230.7

Total Fat 140.3g	0%
Saturated Fat 72.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 240mg	0%
Sodium 3367.5mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 4.5g	0%
Total Sugars 128.1g
Protein 87.8g	0%

Vitamin D 0IU	0%
Calcium 106.6mg	0%
Iron 9.7mg	0%
Potassium 1540.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 15.9%

Carbs: 26.7%