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Steak with Green Peppercorns and Roasted Asparagus

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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A steakhouse-style dinner, for when the craving hits. 

Steak with peppercorn sauce from Food52

Every once in a long while, I crave a steakhouse dinner: a medium-rare hunk of well-seasoned beef, with preferably a well-seasoned something that grew from the ground alongside. When I was at the butcher counter recently and passed by a tri-tip steak, it felt like the answer to my steakhouse call. Browned quickly in a pan, then transferred to the oven to roast alongside asparagus, this steak gives you plenty of time to work the magic of a green peppercorn sauce.

Steak with Green Peppercorns and Roasted Asparagus

Serves 4

1 pound tri-tip steak
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed
1 shallot, finely chopped
1/4 cup white wine
1 tablespoon green peppercorns in brine, drained
2 tablespoons cold butter
1 tablespoon roughly chopped parsley

See the full recipe (and save and print it) here. 

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

Tags: everyday cooking, steak, asparagus, spring, easy

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Comments (7)


over 1 year ago N.R. Bill

I just found this recipe, and I have to comment. Green peppercorn sauce will ruin a tri-tip. The clash with the sauce is truly awful. All the tri-tip needs is garlic powder and coarse ground black pepper to make it better than anything you've ever eaten. I've been cooking tri-tip for over 50 years, and I tried the same green peppercorn sauce about 20 years ago. It's the worst experiment I ever tried, and I'll never do that again.


over 1 year ago Mary

All looks like English colors food!!! Obviously, never been to a good steakhouse


over 1 year ago jthelwell

Are you by any chance color blind?


over 1 year ago jthelwell

Or are you just going from recipe to recipe making rude comments?


over 1 year ago Tereza

Love the balance in this dish! Nice and easy, a great meal to make for someone



over 1 year ago Kate

I have seen so many over-dressed dishes lately (including steak) that this recipe is like a breath of fresh air. Thanks for this! I can't wait to make it and serve with the season's first asparagus :)


over 1 year ago The Lard Of Avon

Tri-tip is awesome, much tastier than hanger steak. If you like cuts such as skirt, etc this is a great bang for the buck. And so easy to prepare. As long as you don't take it past medium rare & remember to cut against the grain you will be rewarded.