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