Buttermilk steak with pepper corn sauce + crispy potatoes

Home | Food, Trends | Buttermilk steak with pepper corn sauce + crispy potatoes
AJ
Amaarah January 2 min read ▪ September 2, 2025 ▪ Photography: Courtesy of MyKitchen

A delicious, elevated version of classic pepper steak and chips. Serve with shaved cucumber and pickled red onion to make it fancier. 

  • Prep time 25 mins + 30 mins marinating
  • Cook time 45 mins
  • Serves 2

Ingredients

  • 1 cup buttermilk (see Cook's Tip)
  • 2 cloves garlic, chopped
  • 1 tsp chilli flakes
  • 2 Tbsp chopped fresh parsley or coriander
  • Salt and milled black pepper
  • 2 club steaks, at room temperature
  • Olive oil, for cooking
For the potatoes
  • ½ bag baby potatoes, washed
  • ¼ cup melted butter
  • ¼ cup grated
  • Parmesan cheese
For the sauce
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tbsp mixed peppercorns
  • 3 Tbsp butter
  • 2 Tbsp cake flour
  • 1 cup cream
  • 1 Tbsp Dijon mustard
  • 2 Tbsp chopped fresh parsley or coriander
  • 1 lemon, zested and juiced

LM

Lichelle May
‧ Chef

Method

  1. In a bowl, combine buttermilk, garlic, chilli flakes and parsley or coriander. Season steak well and add to the marinade, tossing to coat evenly. 
  2. Set aside to marinate in the fridge for at least 30 minutes.
  3. Toss potatoes with a glug of oil and season well. Place on an oven tray and roast at 180°C for 20-25 minutes. 
  4. Remove potatoes from oven and smash them gently, using the back of a fork. Drizzle with butter, sprinkle with Parmesan and return to the oven for 15 minutes or until golden, cooked through and crispy. 
  5. For the sauce, heat a glug of oil in a pot and fry onion, garlic and peppercorns for 4-6 minutes, stirring regularly. 
  6. Add butter, then stir through flour until the mixture is smooth. 
  7. Pour in cream and stir through mustard and parsley or coriander. Simmer gently on a low heat, stirring until sauce thickens. 
  8. Stir in lemon zest and juice and check seasoning. Remove sauce from heat but keep warm until serving. 
  9. Remove steak from the marinade and pat dry with paper towel. Heat a glug of oil in a large pan. Fry steaks for about 3-4 minutes per side (for medium-rare).
  10. Set aside to rest for at least 5 minutes before slicing. Serve with peppercorn sauce and crispy potatoes, plus cucumber and pickles if using.

Cook’s Tip  

Can’t find buttermilk? Add the juice of half a lemon to a cup of milk and set aside for 15 minutes. Voila! Homemade buttermilk.  

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Buttermilk steak with pepper corn sauce + crispy potatoes
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