Pink Peppercorn Crusted Steak with Zucchini Puree

They say the best way to someone’s heart is through their stomach.

This easy Valentine’s Day steak recipe is sure to spice up your dinner! A fancy steak meal that only needs SIX ingredients — Pink Peppercorn Steak with Zucchini Puree.

Switch up your regular salt and pepper steak with some Asian flair. We marinated our ribeye steak with fish sauce to bring out the sweetness of a fresh piece of ribeye. Don’t knock it till you’ve tried it!

With pink peppercorns atop perfectly seared steak bites nestled in a bright green zucchini puree, this colourful dish is not just a feast for the eyes, but also for the palate. The rich, savoury steak pairs perfectly with the mild, citrusy zucchini puree, and the peppercorns lend a light punch to these complex flavours. We love a good fusion dish.

No need to stress over dinner reservations when this unique main course makes for a restaurant-grade meal (or maybe even better).

Appetiser: Oysters with Ginger Flower Mignonette Granita

Dessert: Rose Red Wine Poached Pear with Loquat Mascarpone

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Adjust Servings
2 Ribeye Steaks (300g each)
1 tbsp Fish sauce
1/2 tbsp Pink Peppercorn
300 g Zucchini
3 g Yuzu Kosho
50 g Butter



Pat dry 2 pieces of ribeye and marinate them with fish sauce for at least 3 hours or overnight.

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Cut zucchini into cubes and add into a wide pan with oil over medium heat. Saute until zucchinis are soft enough for a knife to pierce through.

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Add into a blender and add yuzu kosho, blend until smooth.

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Remove steaks from fridge 30 minutes before cooking, before searing pat dry steaks.

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Grind up pink peppercorns and rub over steak.

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In a flat pan over high heat, add oil. Once pan is smoking, lay down steaks and sear for 2 minutes on each side, pressing steaks down from time to time to get a nice crust.

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During the last minute of cooking, turn heat down to low, add in butter and baste.

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Leave steaks to rest for about 10 minutes. Slice steaks up and serve with zucchini puree.

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