Steak with Dairy-Free Peppercorn Sauce

Juicy rib eye steak is seasoned and seared before serving with the creamiest gluten-free Dairy-Free Peppercorn Sauce. This is a really special dinner for 2 which takes under 10 minutes from start to finish.

Two steaks in a pan with dairy-free peppercorn sauce

Friday has always been the day I work. It’s the only day when I have childcare for both children and I need to cram a lot in. Cake orders, recipe testing for the blog, photography, writing up posts, scheduling social media, emails and admin. It’s jam packed and I have to admit I get a little tetchy.

So when it’s all done and dusted the last thing I feel like doing is messing around trying to sort out dinner. The children eat at nursery so I only have to worry about Luke and myself. Still it’s a chore. Well, maybe not so much anymore since I designated Friday night Steak Night!

Steak is so easy to cook at home when it’s just the two of you. It takes under 10 minutes, and always feels special. The perfect end to a busy day and busy week.

raw steak

Why dairy-free peppercorn sauce?

I try not to eat too much dairy in my meals at home but I was looking for a creamy steak sauce to replace Luke’s favourite peppercorn sauce.

To be honest I’m not quite sure what made me develop the recipe in this way but oh my goodness I hit the jackpot. This dairy-free peppercorn sauce is ev-er-y-th-i-ng and you wouldn’t expect how it was made at all.

Two steaks in a pan

How to make dairy-free peppercorn sauce?

Will you think this is weird? I don’t know but the two ingredients which make this sauce so incredible are:

  • Almond butter
  • Almond milk

Don’t be scared or worry that it will taste too strong. This combo creates a perfectly creamy luxurious sauce and you would have no idea that it was made from almonds. At all. Believe me, it’s been tested with so many house guests and family members and no one suspects it isn’t actually made from dairy cream.

So, how do we do it?

  1. Heat a cast iron pan then add olive oil.
  2. Season the steaks, add to the pan and cook for 2 minutes each side. Remove the steaks to rest.
  3. Cook the diced onion in the same pan for 2 minutes.
  4. De-glaze with the vermouth.
  5. Add the almond milk, almond butter and stir.
  6. Pour in the peppercorns, extra pepper and cook for another minute until the sauce has thickened slightly.
  7. Serve the sauce over the steak.

It’s that easy and I tell no lie, it’s that good.

onions cooking in a pan

What to serve with Steak and Dairy-Free Peppercorn Sauce?

I usually serve it with a large green salad. However I would be remiss if I didn’t say that for special occasions we usually cook up a huge batch of homemade oven chips.

It’s also good with mashed potato and steamed tenderstem broccoli.

a pan of dairy-free peppercorn sauce

What else could you serve dairy-free peppercorn sauce with?

The sauce is incredibly versatile. In it’s original form you can serve it with:

  • Roasted Cauliflower Steaks
  • Braised Leeks
  • Roast Chicken

However, if you remove the peppercorns, add crushed fresh garlic and thyme suddenly you have a Creamy Garlic and Thyme Sauce.

Swap the peppercorns for paprika and garlic. You can have Creamy Paprika Chicken.

If you need a rich creamy sauce then almond milk and almond butter are you go-tos from now on.

Two steaks in a pan with dairy-free peppercorn sauce

Is dairy-free peppercorn sauce whole30?

Yes, except the vermouth. You can de-glaze the pan with a splash of chardonnay wine vinegar or with water instead.

Cook’s Notes

  • You can use any cut of steak. This recipe uses a 1 inch thick cut of rib eye steak and cooks the steak for 2 minutes each side for a medium rare steak.
  • Make sure the pan is hot before adding the cooking fat so you can ensure the temperature is exactly right so your steaks cook correctly.
  • Season the steaks directly before adding to the pan so the salt doesn’t have a chance to draw moisture out of the meat.
  • Don’t have vermouth? Use marsala or brandy.
  • Homemade almond milk and almond butter are my preferred for the creamiest tastiest sauce. However, if you don’t have any then shop bought is absolutely fine.
  • Green peppercorns have a milder taste than black peppercorns. Use whichever you prefer. Or more than suggested below if you like things really spicy.
  • The sauce will thicken if rested. If it’s starting to become too thick then simply whisk in more almond milk.

steak on a plate drizzled with dairy-free peppercorn sauce

Need more dairy-free Friday night dinners? Why not try:

The Best Gluten-Free Chicken Schnitzel
Sriracha Honey Beef Stir-Fry
Gluten-Free Fish and Chips
Lemon, Honey and Sesame Chicken

I cannot wait to hear what you think about this Steak with Dairy-Free Peppercorn Sauce recipe. Is your life as revolutionised as mine?

If you make Steak with Dairy-Free Peppercorn Sauce then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Steak with Dairy-Free Peppercorn Sauce

Juicy rib eye steak is seasoned and seared
before serving with the creamiest gluten-free Dairy-Free Peppercorn Sauce.
Prep Time2 mins
Cook Time8 mins
Course: Main Course
Cuisine: British
Servings: 2 people
Calories: 670kcal

Ingredients

  • 2 rib eye steaks 1 inch thick cut
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil see notes below
  • 1 small onion diced (about 80-100g chopped onion)
  • 2 tablespoons vermouth
  • 150 ml almond milk
  • 30 g almond butter
  • 1 teaspoon green peppercorns
  • 1/8 teaspoon ground black pepper

Instructions

  • Heat a cast iron or sauté pan on high until smoking.
  • Turn the heat down to low and add olive oil.
  • Rub the steaks with salt and pepper then immediately place both into the pan.
  • Cook the steaks for 2 minutes on each side.
  • Remove the steaks from the pan (do not turn off the heaand leave them to rest on a board whilst you prepare the sauce.
  • Add the diced onion to the pan and cook on a low heat for 2-3 minutes.
  • De-glaze the pan with the vermouth which will sizzle up.
  • Pour in the almond milk directly followed by the almond butter and whisk together until combined.
  • Add the freshly ground black pepper and green peppercorns and whisk up for about a minute. The sauce should thicken to a cream-like consistency.
  • Place the steaks on two plates then immediately pour the sauce over the steaks and serve.

Notes

Cooking fat: For a true dairy-free recipe use either olive oil or unrefined coconut oil. However, I usually use ghee which is an approved Whole30 option.
Steak: Rib eye is my preferred cut of steak but of course you can serve the dairy-free peppercorn sauce with any cut of your choosing. Rib-eye steak is best served medium - medium rare so the fat has more of a chance to melt into the meat.
Whole30 option: Remove the vermouth and either replace with chardonnay wine vinegar or just water.
Don’t have any vermouth? Then swap in brandy or marsala.
Too thick? If your peppercorn sauce seems too thick then you’ve just cooked the sauce a little longer than necessary. Just thin it out with a little more almond milk.
Peppercorns: If you only have black peppercorns then absolutely use those, although they will have a stronger taste.
Serving suggestion: Homemade oven chips and a large green salad.

Nutrition

Calories: 670kcal | Carbohydrates: 9g | Protein: 50g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 415mg | Potassium: 798mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 4.5mg

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Chargrilled Steak with Sun-dried Tomato and Anchovy: Day 30 of Whole30

Chargrilled Steak with Sun-dried Tomato and Anchovy
My new food fad came about completely by accident last week. I had finished a particularly grueling personal training session and was so ravenous I could have eaten the entire contents of my kitchen, but so exhausted I didn’t have the energy to lift a finger. I think I stared vacantly into my fridge for a good ten minutes, willing the food to leap out and cook itself. Thank goodness I spied some skirt steak, the quickest cooking cut of beef there is. The injection of iron is perfect after exercise to replenish energy stores.

I had been meaning to make something with the half jar of sun-dried tomatoes that had been languishing at the back of the fridge for a while. So I seized the opportunity for a no-nonsense accompaniment to my steak and threw it in the blender. Then I basically just started throwing other stuff in the blender that seemed to go with it. It was the addition of the tin of anchovies though that turned this from a quick practical supper to a heady combination of meditteranean influence as the kitchen suddenly filled with the salty sweet herby aroma of summer. The sun streamed through the window as I threw my steak on the griddle and I ended up with the most divine heart strengthening salad I have had in my entire Whole30 month. And I have had a lot of salads.

Chargrilled Steak with Sun-dried Tomato and Anchovy  |  Stroud Green Larder

There was plenty of the sauce left over and I have pretty much been adding it to everything ever since. A couple of tablespoons went into a bolognaise I was making, a teaspoon went into some fresh tomatoes to bolster the flavour and I have even been dunking celery into it as a very satisfying snack. The anchovies inject such a deep intensity of savouriness without you even knowing they are there. The sun-dried tomatoes, which can sometimes be a little cloying by themselves, sing of sunshine sweetness whilst the red wine vinegar brings the two into check and the herbs boost the freshness.

Do make this and use it as a salad dressing, a bagna cauda type dip or a pasta sauce; add to your stews, soups or even use as the tomato base for your pizzas. It’s quick to put together and you will reap the benefit for many meals to come. I would imagine it would keep for about a week in the fridge, but it’s far to useful to last that long and mine most certainly didn’t. Luckily, I made some more.

Well, that was it. The very last recipe on my Whole30 challenge. It has been a very good month, I haven’t blogged about even half the lovely recipes I have discovered and I can’t say I have missed out on that much (but oh my goodness I can’t wait to have a gin and tonic). The only real unquenchable craving I’ve had is the actual act of baking which I can’t wait to get back to as soon as possible. Oh, and I have lost a little bit of weight which was the point of the whole exercise but not enough that I can rest on my laurels. So this will not be the end of everything I have learned on the Whole30. I am sure lots of what I blog about in the future will continue in the Whole30 or paleo vein but interspersed with a little bit more cake.

Chargrilled Steak with Sun-dried Tomato and Anchovy  |  Stroud Green Larder

Just as a quick note before you get onto the recipe. I originally made this with skirt steak but when I re-created the dish for the blog I could only get hold of rump steak. It was infact the biggest slab of steak I have ever seen in my life. Obviously you can use any steak you like but do bear in mind that every cut of steak will require different cooking times. The best guide that I have found is on Delia’s website if you are unsure.

Chargrilled Steak with Sun-dried Tomato and Anchovy
Serves 4

600g steak (skirt, rump, sirloin, whatever you fancy)
2 tbsp lemon and garlic oil
1 tbsp Dijon mustard
Salt and Pepper
200g sun-dried tomatoes in olive oil
50g anchovies
2 tsp red wine vinegar
25g of fresh basil leaves
A tbsp roughly chopped fresh oregano
About 100ml olive oil
A large bunch of rocket
1 red pepper, sliced very thinly

  1. Mix together the lemon and garlic oil and Dijon mustard then rub it all over the steak with plenty of salt and pepper.
  2. Heat a griddle pan on the hob until smoking then place the steak in the centre and cook for about 3 minutes each side, depending on how thick your steak is. When it’s done to your liking then remove from the heat and leave to come to room temperature whilst you carry on with the dressing.
  3. Drain the sun-dried tomatoes and the anchovies from their olive oil, reserving the oil as you will need to add it back in later.
  4. Put the sun-dried tomatoes into a blender along with all the ingredients (apart from the rocket).
  5. Measure out the reserved olive oil from the sun-dried tomatoes and anchovies, you need 200ml. If there is not enough then top up with some extra virgin olive oil from your larder. Pour into the blender as well.
  6. Blend it all up until smooth. Check for seasoning before decanting into a jar and drizzling over your warmed steak. Serve with plenty of peppery rocket and slithers of red pepper.