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Pepper and thyme steak with broccoli and cauliflower gratin

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 2 serves veg or fruit

This mouth-watering pepper steak is made with just five ingredients, and is on the table in 30 minutes. 

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Pepper and thyme steak with broccoli and cauliflower gratin


  • 4 x 150g pkts Coles Kitchen Broccoli & Cauliflower Florets
  • 200ml pouring (pure) cream or thickened cream
  • 2 tsp chicken stock powder
  • 3/4 cup (90g) shredded tasty cheddar
  • 2 x 500g Coles Australian No Added Hormones Beef Porterhouse Steak with Black Pepper & Thyme Butter

Nutritional information

Per serve: Energy: 3947kJ/944 Cals (45%), Protein: 60g (120%), Fat: 75g (107%), Sat Fat: 42g (175%), Sodium: 975mg (49%), Carb: 6g (2%), Sugar: 6g (7%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Cook broccoli and cauliflower in a saucepan of boiling water for 5 mins or until just tender. Drain. Transfer to a baking dish. Whisk the cream and stock powder in a bowl to combine. Pour over broccoli mixture and sprinkle with cheddar. Bake for 20 mins or until the vegetables are tender.

  2. Step 2

    Meanwhile, heat a greased barbecue grill or chargrill on high. Reserve butter from the steak packets. Cook steaks for 5-6 mins each side for medium or until cooked to your liking. Cover loosely with foil and set aside for 5 mins to rest.

  3. Step 3

    Place reserved butter in a frying pan over medium heat. Cook until almost melted. Drizzle steaks with butter and serve with the gratin.