Coppa Steak With Sichuan Peppercorn Sauce by Mrhollmilkeats

Ingredients

• 2 pork coppa steaks (approx. 200g each)
• 1 tbsp sichuan peppercorns, toasted and crushed
• 1/2 cup chicken or pork stock
• 2 tbsp heavy cream
• 1 tbsp unsalted butter
• 1 crisp apple, thinly sliced
• 2 cup fresh arugula
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt

Instructions

1. Season the coppa steaks generously with salt on both sides.
2. Heat a heavy skillet over medium-high heat and sear the steaks for 4-5 minutes per side until deeply browned and cooked through.
3. Remove steaks from the pan and let them rest on a plate for 5 minutes.
4. In the same pan, add the crushed Sichuan peppercorns and toast for 30 seconds until fragrant.
5. Pour in the stock, scraping up any browned bits from the bottom of the pan, and simmer for 3 minutes until reduced by half.
6. Whisk in the heavy cream and butter, stirring until the sauce is glossy and slightly thickened, about 1-2 minutes.
7. Toss the sliced apples and arugula with lemon juice, olive oil, and a pinch of salt in a small bowl
8. Serve the rested steaks topped with the Sichuan peppercorn sauce and the fresh apple arugula salad on the side.