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Strip Loin Steaks with Port, Shallots and Green Peppercorns

2 servings


Dinner for Two No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

34.5 g
5.9 g
0.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 428
  • Fat 26.4 g
    • Saturated   10.1 g
    • + Trans 
  • Cholesterol 111 mg
  • Sodium   253 mg
  • Carbohydrate 5.9 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 34.5 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 3 %
    • Iron 27 %


Season the steaks with salt. Heat the oil in a skillet over medium-high heat. Sear the steaks 2 minutes per side, until nicely browned and still rare in the middle. (Cook longer if you like your steaks more well-done). Remove from the skillet and set aside. Drain all but 1 tsp. of fat from the skillet. Add shallots and garlic; cook 1 minute. Add port and reduce by half. Add the remaining ingredients and cook until slightly thickened. Return the steaks to the pan. Cook 2-3 minutes more, turning once, until the steaks are heated through, then serve.

Recipe Options: Other tender beef steaks, such tenderloin, rib eye, or top sirloin, could be used instead strip loin. For a less sweet sauce, use red wine instead of port. If you don't have thyme, use rosemary instead.

Serving Suggestions

Small new potatoes; small, tender carrots with their tops; and snap peas are some of the vegetables that would nicely accent the steak.

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