Stovetop Bistro Shaved Steak with Quick Peppercorn-Style Pan Sauce + Roasted Broccolini & Acorn Squash
A cozy, bistro-style steak dinner that still feels light: fast-seared shaved beef in a glossy peppercorn-pan sauce, served with crisp-tender roasted broccolini and sweet, caramelized acorn squash wedges. Big flavor, minimal fuss, and very March-in-Washington friendly.
Back to full listIngredients
- Kroger® Beef Shaved Steak 14 oz $7.99
- Green Acorn Squash ~1 lb (1 small squash) $1.49
- Broccolini 1 bunch (~1 lb) $4.49
- Jumbo Yellow Onions 1 lb (use 1 medium onion) $1.49
- Kroger® Original Smokehouse Beef Jerky (optional garnish) optional, a few shavings $8.99
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup (from 32 oz carton) $1.79
- Chateau Ste Michelle Columbia Valley Syrah Washington Red Wine (750 ml) 1 bottle $17.99
Instructions
- Prep the oven and veg: Heat oven to 425°F. Line a sheet pan. Halve 1 small acorn squash (~1 lb), scoop seeds, and cut into 1-inch wedges. Slice 1/2 medium yellow onion into thin strips (save the rest for another meal). Trim 1 bunch broccolini (~1 lb).
- Roast the acorn squash: Toss acorn squash wedges with 1 tablespoon oil, 1/2 teaspoon kosher salt, and black pepper. Roast 15 minutes.
- Add broccolini: Toss broccolini with 1 teaspoon oil, 1/4 teaspoon salt, and black pepper. Push squash to one side; add broccolini to the pan. Roast 12–15 minutes more, until squash is tender and broccolini is browned at edges.
- Sear the beef: While the veg roasts, pat 14 oz shaved steak dry. Heat a large skillet over high heat with 1 tablespoon oil until shimmering. Add shaved steak in a thin layer (work in 2 batches if needed). Season with 1/2 teaspoon salt and black pepper. Sear 60–90 seconds per side until browned; transfer to a plate.
- Build the onion base: Reduce heat to medium. In the same skillet add the sliced 1/2 onion with a pinch of salt. Cook 4–6 minutes, stirring, until softened and lightly browned.
- Make a quick pan sauce: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until slightly reduced and glossy. Taste and adjust salt and pepper. (Optional: add a small knob of butter off-heat for shine.)
- Finish and serve: Return beef (and any juices) to the skillet for 30–60 seconds to warm through. Plate the beef and spoon sauce over. Serve with roasted acorn squash and broccolini. Optional: shave a tiny bit of beef jerky over the top for a smoky, salty crunch.
Cook time: 45 minutes
Estimated cost: $13–18
Health notes: Estimated per serving (1/2 recipe): ~650–800 kcal depending on sauce richness. Protein ~40–50g. Fiber ~8–12g from squash + broccolini. Tip: keep the sauce lighter by finishing with broth first, then a small knob of butter (or skip butter) for gloss.
Drink pairing: Peppercorn + beef loves medium-bodied reds with lift and savory notes. If you want white, go for something with texture that can handle the sauce. Wine styles: Pinot Noir (Willamette Valley or WA, savory/red-fruit) Syrah (cool-climate, peppery—Walla Walla style) White Rhône blend (Marsanne/Roussanne—waxy, herbal, enough weight)
Wine picks:
- Chateau Ste Michelle Columbia Valley Syrah Washington Red Wine (750 ml) $17.99 1 bottle
- Corvidae Lenore Syrah Washington Red Wine (750 ml) $13.99 1 bottle
Why it works: For shaved steak with a peppercorn-style pan sauce, you want a red with peppery lift and enough body for the beef, but not so tannic that it turns the sauce harsh. A Washington Syrah is the sweet spot here—savory/black-fruited, naturally spicy, and great with roasted broccolini and sweet acorn squash. For 2 people, one 750 ml bottle is plenty.