Capital Farm's 2nd Anniversary Steak Sauces - Peppercorn Steak Sauce and Argentinian Pickled Relish

Argentinian Pickled Relish (for 3 lbs of Flank Steak)

Ingredients:

• 2 large red onions, thinly sliced

• 1 red bell pepper, finely chopped

• ¼ cup + 2 tbsp olive oil

• ¼ cup red wine vinegar

• 1 tbsp + 1 tsp lime juice

• ¾ tsp salt (adjust to taste)

• ½ tsp black pepper

• ¾ tsp dried oregano

• ½ tsp red pepper flakes (optional, for heat, highly recommended)

Instructions:

1. Slice & Mix: In a large bowl, combine red onions, red bell pepper, salt, black pepper, oregano, and red pepper flakes.

2. Dress It Up: Pour in olive oil, red wine vinegar, and lime juice. Toss well to coat everything evenly.

3. Marinate: Let sit for at least 2 hours (preferably overnight) to let the flavors meld.

4. Serve: Spoon generously over sliced flank steak or serve on the side.

Storage & Make-Ahead Tips:

• Make it a day in advance for even better flavor.

• Store in an airtight container in the fridge for up to 3 days.

• Bring to room temperature before serving for the best taste.

 

Extra Creamy Peppercorn Steak Sauce (Yields ~2 to 2.5 cups)

Ingredients:

• 1½ tbsp peppercorns, crushed (not powdered)

• 1 tbsp garlic, minced

• 1 tbsp shallots, minced

• 3 oz cognac or brandy

• 20 oz beef stock (or beef base + water)

• 8 oz heavy cream

• 1 tbsp Dijon mustard

Instructions:

1. Heat the Pan: Preheat a pan over medium heat and add a little oil.

2. Sauté Aromatics: Add the crushed peppercorns, shallots, and garlic. Cook until the garlic turns golden.

3. Deglaze with Cognac: Carefully pour in the cognac—be mindful of the flame as the alcohol burns off. Let it reduce by half.

4. Reduce the Stock: Add the beef stock and let it simmer until reduced by half.

5. Finish the Sauce: Remove from heat, then stir in the heavy cream and Dijon mustard until smooth.

6. Serve: Pour generously over steak and enjoy!