Pepper-crusted Steak with Strawberry Zinfandel Sauce and Orange-Mustard Aioli

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 servings
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1/4 cup stone ground mustard

1/4 cup prepared mayonnaise

Juice of 1 orange

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 1/2 cups red Zinfandel wine

1/4 pint strawberries, cleaned and halved

1/2 cup orange-flavored liqueur

1/4 cup beef stock

1 tablespoon honey

2 (4 to 6-ounce) strip steaks

3 tablespoons freshly cracked black peppercorns

3 tablespoons olive oil, divided

1 head frisee lettuce, torn into bite-size pieces

1/2 red onion, thinly sliced

6 grape tomatoes, halved

1 Granny Smith apple, cored, and julienned

2 radishes, thinly sliced

Juice of 1/2 a lemon


  1. Preheat the oven to 350 degrees F. 
  2. Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender. 
  3. In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey. Bring it to a simmer over medium heat, and cook until its reduced by half. Pour the mixture into a blender and puree until smooth. 
  4. Coat the steaks in black peppercorns and season liberally with salt. Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness. 
  5. While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl. Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl. Season the dressing with salt, and pepper, to taste. Add the dressing to the salad and toss to coat. Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli.
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