Editorial sample recipeAustralianintermediatehalalhigh-protein

Australian Pepperberry Skillet Steak With Wattleseed Gravy

Name: Australian Pepperberry Skillet Steak With Wattleseed Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5 lb halal beef ribeye steaks, cut into 4 portions; 2 tbsp macadamia nut oil; 1 tsp ground Tasmanian pepperberry; 1 tsp sea salt; 3 cup butternut pumpkin, peeled and cut into 3/4-inch cubes; 1 cup halal beef broth, low sodium; 1 tsp ground wattleseed; 1 tbsp cornstarch, slurried with 2 tbsp water; 2 clove garlic, minced

Pan-seared halal ribeye steaks seasoned with fragrant Tasmanian pepperberry, served alongside roasted butternut pumpkin and topped with a nutty wattleseed pan gravy.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Pan-searing and pan sauce reduction

Cooking meat at high heat to develop a caramelized crust, then using the browned residual pan drippings with liquid to create an aromatic gravy.

Instructions

Step 1: Preheat oven to 400 degrees F (200 degrees C). Toss cubed butternut pumpkin with 1 tablespoon macadamia nut oil and 1/4 teaspoon sea salt on a baking sheet, then roast for 20 minutes until tender and caramelized.
Step 2: Pat the beef ribeye steaks dry with paper towels. Season both sides evenly with ground Tasmanian pepperberry and 1/2 teaspoon sea salt.

Step 3: Heat the remaining tablespoon of macadamia nut oil in a heavy cast-iron skillet over medium-high heat until shimmering.

Step 4: Add the steaks to the skillet and sear for 3 to 4 minutes per side until a deep crust forms and internal temperature reaches 135 degrees F for medium-rare. Transfer steaks to a warm plate to rest.

Step 5: Reduce skillet heat to medium, add minced garlic and ground wattleseed, and cook for 30 seconds until fragrant. Pour in halal beef broth to deglaze the skillet, scraping up any browned bits.

Step 6: Stir in the cornstarch slurry and simmer for 2 minutes until the gravy thickens. Serve the rested steaks over roasted pumpkin and spoon the warm wattleseed gravy over top.

Cooking tips

Allow the steaks to rest at room temperature for 15 minutes before cooking to ensure even searing.
If ground pepperberry is unavailable, substitute equal parts cracked black pepper and a pinch of ground allspice.
Original home-cooking adaptation inspired by Australian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in