Delicious Steaky Chips with Peppercorn Sauce Recipe

There’s something heartwarming about the aroma of a sizzling steak and crispy chips wafting through your home. This recipe for Steaky Chips with Peppercorn Sauce brings back memories of cozy family dinners and gatherings with friends. It’s a dish that’s not only satisfying but also incredibly easy to whip up, making it perfect for any occasion.

Why You’ll Love Steaky Chips with Peppercorn Sauce

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 4 sirloin steaks – Tender and juicy, perfect for searing.
• 4 large potatoes – The heart of our crispy chips.
• 2 tablespoons olive oil – Helps achieve that golden crispiness.
• Salt and pepper, to taste – Essential for enhancing flavors.
• 1 tablespoon black peppercorns – Adds a lovely kick to the sauce.
• 1 cup beef stock – A flavorful base for our sauce.
• 1 tablespoon Worcestershire sauce – For that umami depth.
• 1/2 cup heavy cream – Makes the sauce rich and creamy.
• Fresh parsley, for garnish – A sprinkle adds color and freshness.

How to Make Steaky Chips with Peppercorn Sauce

Now, let’s roll up our sleeves and get started! Follow these simple steps, and you’ll have a delightful meal ready in no time.

1. Preheat your oven to 400°F (200°C). This ensures our chips get that perfect crispy texture.
2. Cut the potatoes into thick chips and soak them in cold water for 30 minutes. This helps remove excess starch, making them crispier. After soaking, drain and pat them dry.
3. Toss the chips in olive oil, salt, and pepper, then spread them on a baking sheet. Bake for 30-35 minutes, turning halfway through, until they are golden and crispy.
4. While the chips are baking, season the sirloin steaks with salt and pepper. Heat a skillet over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Once cooked, remove from the skillet and let them rest.
5. In the same skillet, add the black peppercorns and cook for about 1 minute. Then, pour in the beef stock and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
6. Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
7. Serve the steaks alongside the crispy chips and drizzle the peppercorn sauce over the top. Don’t forget to garnish with fresh parsley for that beautiful touch!

Substitutions & Additions

If you’re looking to customize this dish, here are some fun ideas:

• Try using sweet potatoes instead of regular potatoes for a unique flavor twist.
• For a lighter sauce, substitute heavy cream with half-and-half or coconut milk.
• Add some sautéed mushrooms to the peppercorn sauce for extra richness.
• Feel free to switch the sirloin steaks for ribeye or filet mignon, depending on your preference!

Tips for Success

Here are some tips to ensure your Steaky Chips with Peppercorn Sauce turns out perfectly:

• A common mistake is overcrowding the baking sheet with chips. Make sure they have enough space to crisp up!
• Letting the steaks rest after cooking allows the juices to redistribute, making them more tender.
• If you want to prep ahead, you can cut the potatoes and soak them a day in advance, just keep them in the fridge.

How to Store Steaky Chips with Peppercorn Sauce

Leftovers? No problem! Here’s how to store them:

• Store any leftover chips in an airtight container in the fridge for up to 3 days. They can lose their crispiness, so consider reheating them in the oven.
• The peppercorn sauce can also be refrigerated for up to a week. Just reheat it gently on the stovetop, adding a splash of beef stock or cream to loosen it up.

FAQs

• Can I make this dish ahead of time? Yes! You can prepare the sauce and chips in advance, then just reheat them when you’re ready to serve.
• What type of steak is best for this recipe? Sirloin is great for its flavor and tenderness, but feel free to use your favorite type of steak!
• Can I use a different sauce? Absolutely! A mushroom sauce or a red wine reduction would be delicious alternatives.

Enjoying Steaky Chips with Peppercorn Sauce is not just about the meal; it’s about the memories you create while making it. For more delicious recipes, check out my easy chicken souvlaki recipe grilled to perfection or my easy air fryer salmon bowl with avocado orange salsa recipe for treats you will love!

If you enjoyed this recipe, don’t forget to check out our Pinterest for more inspiration and delightful cooking ideas!

Steaky Chips with Peppercorn Sauce

There’s something heartwarming about the aroma of a sizzling steak and crispy chips wafting through your home. This recipe for Steaky Chips with Peppercorn Sauce brings back memories of cozy family dinners and gatherings with friends. It's a dish that's not only satisfying but also incredibly easy to whip up, making it perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Steaky Chips

• 4 pieces sirloin steaks Tender and juicy, perfect for searing.
• 4 large potatoes The heart of our crispy chips.
• 2 tbsp olive oil Helps achieve that golden crispiness.

For the Peppercorn Sauce

• 1 tbsp black peppercorns Adds a lovely kick to the sauce.
• 1 cup beef stock A flavorful base for our sauce.
• 1 tbsp Worcestershire sauce For that umami depth.
• 1/2 cup heavy cream Makes the sauce rich and creamy.
• Fresh parsley for garnish

Equipment

• Skillet
• Baking Sheet
• Oven

Method

 

1. Step 1: Preheat your oven to 400°F (200°C). This ensures our chips get that perfect crispy texture.
2. Step 2: Cut the potatoes into thick chips and soak them in cold water for 30 minutes. This helps remove excess starch, making them crispier. After soaking, drain and pat them dry.
3. Step 3: Toss the chips in olive oil, salt, and pepper, then spread them on a baking sheet. Bake for 30-35 minutes, turning halfway through, until they are golden and crispy.
4. Step 4: While the chips are baking, season the sirloin steaks with salt and pepper. Heat a skillet over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Once cooked, remove from the skillet and let them rest.
5. Step 5: In the same skillet, add the black peppercorns and cook for about 1 minute. Then, pour in the beef stock and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
6. Step 6: Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
7. Step 7: Serve the steaks alongside the crispy chips and drizzle the peppercorn sauce over the top. Don’t forget to garnish with fresh parsley for that beautiful touch!

Notes

Store any leftover chips in an airtight container in the fridge for up to 3 days. They can lose their crispiness, so consider reheating them in the oven. The peppercorn sauce can also be refrigerated for up to a week. Just reheat it gently on the stovetop, adding a splash of beef stock or cream to loosen it up.