A classic French dish, Steak Au Poivre, or peppered steak, is typically found as filet mignon coated with coarsely cracked peppercorns.

But we like a bit of whimsy over here, so we’re lightening up the pepper and applying those traditional techniques to a skirt steak before throwing it on a slider bun.


Click here to view the video!


  • 1.5 lb skirt steak, trimmed and cut into 5 inch pieces
  • 4 cloves garlic, minced
  • 1.5 cup pearl onions, peeled
  • shallot, thinly sliced
  • 3 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup Marsala wine
  • Chives, chopped
  • Slider buns
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Pat steak dry.

Season generously with salt, and extra generously with pepper.

Step 2

Add a drizzle of oil to a large cast iron skillet and sear steak over medium heat, leaving it undisturbed for 3 to 5 minutes, or until nice and brown on one side.

Flip the steak and let it cook for another 5 minutes, or until the thickest part reaches an internal temperature of 125 degrees.

Halfway through your cook, add 1 tbsp of butter to the pan and lightly baste the steak.

Step 3

Transfer steak to a cutting board and tent with tinfoil for 10 minutes.

Step 4

Now let’s make your sauce in the skillet that has all the beautiful meaty bits.

Add 2 tbsp butter, garlic and pearl onions.

Saute until onions are soft.

Step 5

Remove pan from heat.

Slowly and CAREFULLY add Marsala wine (you want it off the heat, so it doesn’t catch on fire).

Put your pan back on the burner and simmer until wine is reduced by half.

Now add cream and simmer until thick and unctuous, also reduced by half.

Season generously with salt, and extra generously with pepper.

Step 6

At the same time, we’re going to make some crispy shallots.

Put thinly sliced shallots in a separate saute pan and drizzle with olive oil until covered.

Set the pan over medium-low heat on the stove top.

Saute shallots, stirring continuously, until golden and brown. This shouldn’t take long at all.

CAREFULLY remove the shallots from the HOT oil and place them on a paper towel-lined plate. Set aside.

Step 7

Broil buns until golden. Set aside.

Step 8

Thinly slice steak against the grain.

Add any meat juices from the cutting board to your cream sauce, stir to incorporate.

Step 9

Now let’s make this thing!

Drizzle a bit of that gorgeous sauce on the bottom bun.

Layer with as much (or as little) steak as you want.

Sprinkle with salt.

Generously drizzle more sauce and those beautiful soft onions over the steak.

Top with chopped chives and crispy shallots.

Add your top bun, dig in and enjoy!