Grilled Steak with Savory Gravy and Summer Peas

Check out this beautiful combination of tender steak, savory gravy and sweet summer peas. The dish is a snap to prepare because you can grill the steak while you prepare the gravy on the stove (or the grill).

If you want to use frozen baby peas, add them to the gravy for the last few minutes of cooking, and keep them frozen until ready to use.

Grilled Steak with Savory Gravy and Summer Peas

Cooking spray
4 steaks (ribeye, sirloin, tenderloin), about 4-5 ounces each
Salt and freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 1/2 cups good-quality beef stock
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup fresh baby peas
2 tablespoons chopped fresh parsley

Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium high. Season both sides of the steaks with salt and pepper and add to the hot grill. Cook for 3 to 5 minutes per side for medium-rare (and internal temperature of 135 degrees), 5 to 7 minutes per side for medium (internal temperature of 140 degrees), or 7 to 9 minutes per side for medium-well (150 degrees). Remove the steaks from the grill and let rest for 5 to 10 minutes.

Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook until mixture becomes dark brown, about 5 minutes, stirring constantly. Whisk in the onion powder and garlic powder. Add the beef stock, Worcestershire sauce and Dijon mustard and whisk until blended. Bring to a simmer. Add the peas and cook for 3 minutes, until the peas are tender and the gravy thickens. Season to taste with salt and pepper.
Arrange the steaks on serving plates and spoon the gravy and peas over top. Garnish with fresh parsley.

Serves 4


Photo: akeeris