A zesty aioli complements this savory, bistro-style steak encrusted with black peppercorns.
Air-Fryer Peppercorn Steak
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Prep:
15 min. -
Cook:
10 min. -
Serves:
4
Recipes
Recipe tags: beef base, easy difficulty, main, beef, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | strip steaks (each about 5 to 6 oz) |
| ¼ cup | olive oil |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | Better Than Bouillon® Roasted Beef Base |
| 1 Tbsp | crushed mixed peppercorns |
| ¾ cup | mayonnaise |
| 1 Tbsp | freshly squeezed lemon juice |
| 1 Tbsp | Dijon mustard |
| 3 | cloves garlic, minced |
| 3 Tbsp | finely chopped fresh chives, divided |
Directions
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1
Pat steaks dry with paper towel.
-
2
In large bowl, whisk together oil, Roasted Beef Base and peppercorns. Toss steaks with oil mixture. Marinade in refrigerator for 15 minutes.
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3
Preheat air fryer to 400°F according to manufacturer’s instructions. In batches and discarding marinade, arrange steaks in greased basket of air fryer and cook, turning once, for 3 to 4 minutes or until instant-read thermometer registers 130°F to 135°F when inserted into thickest part of steak for medium-rare. (Alternatively, cook to preferred doneness.) Let rest, covered loosely with foil, for 5 to 10 minutes before serving.
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4
Meanwhile, in small bowl, stir together mayonnaise, lemon juice, mustard, garlic and 2 tbsp chives until blended. Transfer to small serving bowl.
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5
Serve steaks with aioli. Garnish with remaining chives.
Tip: Substitute mixed peppercorns with crushed black peppercorns. Crush peppercorns in pepper grinder set to coarse grind or in mortar and pestle, or use the bottom of a small skillet or saucepan to crush them on a cutting board.