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Easy steak recipe: Chi Spacca pepper steak

Written by the YesChef staff

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Nancy Silverton Teaches her California Cuisine
Nancy Silverton Teaches her California Cuisine
Nancy Silverton
Teaches her California Cuisine
Nancy Silverton is the world-renowned Michelin-starred chef behind the famous Los Angeles restaurant Osteria Mozza. She refers to her other celebrated restaurant, Chi Spacca, as “an Italian steakhouse on steroids”. This easy steak recipe was adapted from the menu at Chi Spacca so that any level cook would be able to recreate this masterpiece at home. Apart from the classic pepper steak seasoning, home chefs will learn how to make a delicious bacon and charred scallion relish topping. Finally, chef Nancy Silverton will give you her favorite essential tips for grilling a New York steak to perfection.
Nancy Silverton
Teaches her California Cuisine

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What is pepper steak?

Pepper steak, or black peppercorn steak, uses a seasoning technique where coarsely crushed black peppercorns coat the entire steak. The peppercorns are pressed onto the steak with salt to form a beautiful crust which gives the steak a delicious aromatic pepper finish. In this recipe, chef Nancy Silverton is using a New York strip steak, but you can also use a ribeye or another cut of steak you prefer. The extra treat in this pepper steak recipe is the flavorful topping: a bacon and charred scallion relish. The rich smoked bacon on the grill or in a pan is then tossed with charred scallions, garlic, fresh lemon, and olive oil to create a complex relish to accompany the steak.

Chef Nancy Silverton’s tips for grilling steak

When grilling a New York strip steak, grilling a ribeye, or any other steak, make sure to follow these basic tips:
  • Invest in a meat thermometer to get the right internal temperature of steak.
  • Know the heat zones of your grill. You can control the heat by paying attention to the hotter sides of the grill and moving your steak around to adapt.
  • Leave space in between the steaks. If they are too close together, there is no room for the air to circulate and you will steam them instead of charring.
  • Let the meat rest for 5-10 minutes off the heat before cutting.
  • Slice the meat against the grain on a diagonal for a tender chew.

Chi Spacca pepper steak recipe

Serves: 4
Hands-on: 40 min
Total: 1 hr 30 min



  • 1/2 lemon

  • 5 ounces Applewood-smoked slab bacon
    or thick-sliced applewood-smoked bacon, cut into ½-inch chunks

  • Black peppercorns

  • Kosher salt

  • 1/2 cup olive oil
    plus 2 tablespoons

  • 1/4 cup fresh Italian parsley leaves
    finely chopped

  • 4 garlic cloves
    finely chopped

  • 2 bunches scallions
    ends trimmed

  • 2 tablespoons olive oil

  • 1/2 cup black peppercorns

  • 32 ounces boneless New York steaks
    4 (½-inch thick), (about 8 oz each), dry-aged if you like


Nancy Silverton Teaches her California Cuisine
Nancy Silverton Teaches her California Cuisine

Nancy Silverton

James Beard Award-winning chef, best-selling cookbook author, and the restaurateur behind Michelin-starred Mozza, Nancy Silverton takes viewers on a journey from her home in Panicale, Italy, to her home in Los Angeles. Viewers learn a range of Nancy’s renowned dishes, including her signature Caesar Salad, Chi Spacca Pepper Steak, 10+ vegetarian dishes, Mom’s Apple Pie, and more.

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