Ingredients
Scale
Here’s what you’ll need to whip up this delicious Peppercorn Steak and Macaroni Skillet:
- 1 lb sirloin steak, cut into bite-sized pieces
- 8 oz elbow macaroni
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil salted water and cook elbow macaroni until al dente. Drain and set aside.
- Heat olive oil in a skillet, sear sirloin steak pieces seasoned with salt for 3-4 minutes, then remove from skillet.
- Sauté diced onion until translucent, add minced garlic and crushed peppercorns, cooking for an additional minute.
- Pour in beef broth and heavy cream, simmer for 5 minutes to thicken.
- Return cooked macaroni and seared steak to the skillet, stir until well combined and heated through.
- Garnish with chopped parsley and serve immediately.
Notes
- Adjust the amount of crushed peppercorns according to your spice preference.
- This dish can be served with a side salad for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg