Pepper Steak

1 Reviews
100% would make this recipe again

A pan-seared steak, with coarsely ground pepper and whisky.

Preparation : 5 min Cooking : 10 min
390 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly


1/2 tbsp peppercorns 5 g
260 g beef, top sirloin, about 1,5 cm thick
2 tbsp margarine non-hydrogenated 28 g
3 tbsp whisky 45 mL
3 tbsp lactose-free cream, 35%, for whipping 45 mL
salt [optional]

Before you start

For proper cooking all the way through the steak, it is important to let it stand at room temperature at least ½ hour before cooking.

Preheat the oven to the lowest temperature to keep the steaks and the plates warm while cooking the sauce.


  1. Crush half of the peppercorns using a rolling pin. Coat both sides of steaks with the crushed peppercorns, pressing them down on into the surface of the meat.
  2. Heat the margarine in a skillet over medium-high heat. Sear the steaks 1 min per side, add salt, then remove them from the skillet and set them aside on a warmed plate in the oven.
  3. Deglaze the skillet with whisky 1 min, then pour in the cream and add the remaining peppercorns. Cook 2-3 min over medium heat with stirring using a wooden spoon or spatula to scrape the bottom of the pan. Put the steaks back into the skillet and cook 1-2 more min, turning them once.
  4. Tranfer the steaks to the warmed plates, spoon the sauce over the top, and serve.

Nutrition Facts Table

per 1 serving (150g)


% Daily Value




23 g

36 %

Saturated 9 g
+ Trans 0.3 g

46 %


90 mg


70 mg

3 %


3 g

1 %


1 g

2 %


0 g


28 g

Vitamin A

16 %

Vitamin C

1 %


2 %


23 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings


This recipe is :
Low  :
Source of  :
Copper, Magnesium, Manganese, Omega-3, Omega-6, Vitamin B1, Vitamin E
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K
Excellent source of  :
Niacin, Selenium, Vitamin B12, Vitamin D, Zinc
Free  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 3 ½
Fats 1 ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again
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