Stovetop Peppercorn Sirloin with Quick Orange–Cabbage Crunch Salad
Bold, steakhouse-style with a warm, peppery pan sauce (no sweet glaze). The “salad” is crunchy and bright—great in late winter when cabbage and citrus shine.
Back to full listIngredients
- Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 1 lb total (1 large steak or 2 small) for 2 servings $14.99 (per lb)
- Red Cabbage 3 cups thinly sliced $1.99 (per lb)
- Fresh Large Organic Navel Oranges - Each 1 (2 tbsp juice + segments) $2.99
- Organic Meyer Lemons 1 (1 tbsp juice, optional but great) $6.29
- Green Onions 2, sliced $1.50
- Coarse black pepper 1 1/2 tsp
- Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 1/3 cup $2.49
- Butter 1–2 tbsp
- Olive oil 1 tbsp
- Dijon mustard 1 tsp
- Salt to taste
Instructions
- Make the salad: toss cabbage, green onions, orange segments, 2 tbsp orange juice, 1 tbsp olive oil, salt, and pepper. Add 1 tbsp Meyer lemon juice if using. Set aside.
- Pat sirloin dry; salt well. Press 1 1/2 tsp coarse black pepper onto the surface (both sides).
- Heat skillet over medium-high. Add a small film of oil if needed. Sear steak 4–5 minutes per side (depending on thickness) to desired doneness. Rest 5–10 minutes.
- Pan sauce: lower heat to medium. Add beef broth and scrape browned bits. Whisk in Dijon; simmer 1–2 minutes. Off heat, swirl in butter.
- Slice steak against the grain. Serve with orange-cabbage salad and spoon sauce over the steak.
Health notes: ~650–900 kcal/serving depending on steak size and butter. Increase salad portion and reduce butter to lighten.
Drink pairing: Washington Cabernet Sauvignon or Bordeaux-style blend. If you like peppery notes, choose WA Syrah.