Stovetop Pepper-Crusted Sirloin with Quick Pan-Gravy + Spring Mix Apple–Cucumber Salad
A steakhouse-style dinner at home: quick-seared sirloin with a savory beef-gravy “au poivre-ish” shortcut and a crisp green salad. Uses the sale-priced beef gravy to keep it fast and cozy.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak) $11.99 (sale)
- Kroger Beef Gravy (12 oz jar) 1/2 cup $1.50 (sale)
- Black pepper 1–1 1/2 tsp, coarsely ground (to taste)
- Simple Truth Organic® Baby Spring Mix 5 oz (about 4 packed cups) $3.00 (sale)
- Cucumber 1/2, sliced
- Fuji apple 1/2, thinly sliced
- Pompeii® Lemon Juice 1 1/2 tbsp
- Olive oil 2 tbsp
- Salt 3/4 tsp, divided
Instructions
- Make salad: Toss spring mix with sliced cucumber and apple. Dress with 2 tbsp olive oil, 1 1/2 tbsp lemon juice, and a pinch of salt. Set aside.
- Season steak: Pat steak dry. Season with 1/2 tsp salt and lots of coarse black pepper (1–1 1/2 tsp, to taste).
- Sear (stove): Heat a skillet over medium-high until very hot. Add a small drizzle of oil. Sear steak 3–4 minutes per side (adjust for thickness) to medium-rare/medium. Rest 5–10 minutes.
- Warm gravy: In the same skillet over low heat, warm 1/2 cup beef gravy, scraping up any browned bits. Add a splash of water if it gets too thick. Taste and add more pepper if desired.
- Serve: Slice steak against the grain, spoon warm peppery gravy over, and serve with the crisp salad.
Health notes: More indulgent due to gravy; balance it by keeping the salad generous and using modest amounts of gravy.
Drink pairing: WA Merlot or WA Malbec-style red (if available) for a plush, pepper-friendly match. For white lovers: a richer, oaked Chardonnay can work surprisingly well.