Peppercorn-Crusted Beef with Tangy Yogurt Sauce

A succulent peppercorn-crusted beef sirloin, perfectly paired with a refreshing tangy yogurt sauce. Simple, yet packed with flavor.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by patting the beef sirloin steak dry with paper towels. Press the cracked black peppercorns evenly onto both sides of the steak to create a crust. This will provide a deep, spicy flavor and ensure the steak is well-seasoned.
2. 2.
   Heat a skillet over medium-high heat and add the olive oil. Once the oil shimmers, place the steak in the pan. Cook for about 4 minutes on each side or until the exterior forms a deep brown crust. Use a meat thermometer to check for a medium-rare doneness, aiming for 130°F. If overcooked, let the steak rest and serve it thinly sliced to retain tenderness.
3. 3.
   While the steak rests, prepare the yogurt sauce. In a small bowl, mix the plain Greek yogurt with lemon juice until smooth. This sauce adds a refreshing tanginess that complements the rich flavor of the steak. Season the sauce with salt to taste.
4. 4.
   Slice the steak thinly against the grain to enhance tenderness. Serve immediately with a generous dollop of the yogurt sauce on the side.
5. 5.
   For best results, make sure the steak is at room temperature before cooking. If the peppercorns are too large, lightly crush them for an even coating. Adjust tartness by adding more lemon juice to the yogurt sauce if desired.