Quick and Easy

Steak with Green Peppercorns and Roasted Asparagus

March 25, 2014

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

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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

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


N.R. B. April 23, 2014
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.
Mary March 30, 2014
All looks like English colors food!!! Obviously, never been to a good steakhouse
jthelwell March 30, 2014
Are you by any chance color blind?
jthelwell March 30, 2014
Or are you just going from recipe to recipe making rude comments?
Tereza March 26, 2014
Love the balance in this dish! Nice and easy, a great meal to make for someone

Kate March 25, 2014
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 :)
The L. March 25, 2014
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.