Peppercorn Sirloin Steak

🥘 Ingredients

• Gruyère cheese
  ½ cup
• Parmesan cheese
  ½ cup
• beef demi-glace
  1 unit
• butter
  2 tbsp
• carrot
  1 lb
• fingerling potatoes
  24 oz
• flour
  1 tbsp
• garlic herb butter
  2 tbsp
• lemon
  1 unit
• milk
  13.5 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• scallions
  2 unit
• sirloin steak
  24 oz
• tricolor peppercorns
  1 tbsp
• vegetable oil
  1 tsp

🍳 Cookware

• baking sheet
• large, microwave-safe bowl
• plastic wrap
• small pot
• large pan
• small bowl
• baking dish

1. 

   1

   Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Pick and chop ½ tsp thyme leaves from sprigs. Trim and thinly slice scallions , separating greens and whites. Zest 1 tsp zest from lemon , then quarter. Place tricolor peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan.

   scallions: 2 unit, lemon: 1 unit, tricolor peppercorns: 1 tbsp
2. 

   2

   Toss carrot on a baking sheet with a drizzle of olive oil , salt, and pepper. Roast until tender, about ⏱️ 15 minutes , tossing halfway. Meanwhile, halve fingerling potatoes lengthwise. Place in a large, microwave-safe bowl and cover with plastic wrap . Microwave on high for ⏱️ 7 minutes ; keep in microwave until step 6.

   carrot: 1 lb, olive oil: 1 tbsp, fingerling potatoes: 24 oz
3. 

   3

   Melt garlic herb butter in a small pot over medium-high heat. Whisk in flour and let cook ⏱️ 30 seconds . Pour in milk and whisk until smooth. Add a few whole thyme sprigs (use the rest as you like), scallion whites, and large pinch of salt to pot. Bring to a simmer and let bubble until thickened, about ⏱️ 2 minutes .

   garlic herb butter: 2 tbsp, flour: 1 tbsp, milk: 13.5 oz
4. 

   4

   Remove pot with sauce from heat, then stir in Gruyère cheese and half the Parmesan cheese . Season with salt and pepper. Cover and set aside. Pat sirloin steak dry with a paper towel. Season all over with plenty of salt and crushed peppercorns (save some pepper for later). Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Set aside on a cutting board. Reduce heat under pan to medium.

   Gruyère cheese: ½ cup, Parmesan cheese: ½ cup, sirloin steak: 24 oz, vegetable oil: 1 tsp
5. 

   5

   Once carrots are done, toss with lemon zest and a few squeezes of lemon juice. Preheat broiler to high. Add ½ cup water and beef demi-glace to pan used for steak over medium heat. Cook until just thickened, about ⏱️ 2 minutes . Remove from heat, stir in butter , and season with salt and crushed peppercorns. Meanwhile, in a small bowl , mix panko breadcrumbs , remaining Parmesan, chopped thyme, a large drizzle olive oil, and a pinch of salt and pepper.

   beef demi-glace: 1 unit, butter: 2 tbsp, panko breadcrumbs: ¼ cup
6. 

   6

   Drain any water from potatoes, then place in a baking dish . Season with salt and pepper, then pour cheese sauce over top. Sprinkle crust over. Broil until golden brown, about ⏱️ 3 minutes . Divide steak between plates (slice first if desired). Drizzle with gravy. Serve with carrots and potatoes on the side. Garnish everything with scallion greens.