Skillet Steak With Pink Peppercorn Butter

Ingredients

• 1 small shallot, thinly sliced (2 tablespoons)
• 1 Meyer lemon
• Flaky sea salt and freshly ground pepper
• 2 tablespoons unsalted butter, room temperature
• 2 teaspoons pink peppercorns, lightly crushed
• 2 tablespoons extra-virgin olive oil
• 1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry
• 2 cups packed frisee, white and light-green parts only
• ¼ cup packed fresh mint leaves
• Baguette, for serving (optional)

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