Paleo Steak with Peppercorn Sauce

Savor the irresistible flavors of this Paleo Steak with Peppercorn Sauce, a mouthwatering dish that perfectly balances rich, bold, and creamy notes while staying true to clean eating principles. Featuring tender, perfectly seared steaks seasoned with freshly crushed black peppercorns and sea salt, this recipe is elevated by a luscious, dairy-free peppercorn sauce made with coconut cream, ghee, and Paleo-compliant beef broth. The addition of arrowroot powder ensures a perfectly thickened sauce without compromising your Paleo lifestyle. Perfect for a special dinner or a simple indulgence, this protein-packed meal pairs beautifully with roasted vegetables or a crisp side salad. Quick to make in just 30 minutes, it’s a must-try for anyone looking to indulge in gourmet, Paleo-friendly comfort food.

Nutriscore Rating: 46/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces steak (e.g., ribeye or sirloin)
• 1 teaspoon sea salt
• 1 tablespoon black peppercorns, freshly crushed
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 0.5 cup coconut cream
• 0.33 cup beef broth (Paleo-compliant)
• 1 tablespoon ghee
• 1 small piece shallot, finely minced
• 1 teaspoon arrowroot powder
• 2 teaspoons water

Directions

Step 1

Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature.

Step 2

Pat the steaks dry with paper towels. Season them on both sides with sea salt, freshly crushed black peppercorns, and garlic powder.

Step 3

Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Once the oil is hot, sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Remove the steaks and let them rest on a plate, loosely covered with foil.

Step 4

In the same skillet, lower the heat to medium and add 1 tablespoon of ghee. Sauté the minced shallot until softened, about 2 minutes.

Step 5

Pour in the beef broth to deglaze the pan, scraping up any flavorful bits stuck to the skillet. Let the liquid simmer and reduce for 2-3 minutes.

Step 6

Whisk in the coconut cream and bring the mixture to a gentle simmer. Stir well to combine.

Step 7

In a small bowl, mix the arrowroot powder and water to create a slurry. Slowly pour the slurry into the sauce while whisking continuously. Simmer for another 1-2 minutes until the sauce has thickened to your desired consistency.

Step 8

Taste the sauce and adjust seasoning if necessary by adding a pinch of salt or more crushed peppercorns.

Step 9

Slice the rested steak against the grain and plate it. Spoon the creamy peppercorn sauce generously over the steak.

Step 10

Serve immediately with your favorite Paleo-friendly sides such as roasted vegetables or a fresh salad.

Nutrition Facts

Serving size	(687.7g)

Amount per serving	% Daily Value*
Calories	2223.6

Total Fat 158.0g	0%
Saturated Fat 72.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 420mg	0%
Sodium 2899.6mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 3.1g	0%
Total Sugars 62.5g
Protein 127.7g	0%

Vitamin D 0IU	0%
Calcium 92.3mg	0%
Iron 10.4mg	0%
Potassium 1712.9mg	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: 63.5%

Protein: 22.8%

Carbs: 13.7%