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Mixed pepper crusted steak with mushroom salad

Name: Mixed pepper crusted steak with mushroom salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons whole black peppercorns; 2 tablespoons dried green peppercorns; 1 tablespoon Szechuan peppercorns (see note); 4 x 200g sirloin steaks, trimmed; 1 eggwhite, lightly beaten; 8 portobello mushrooms, sliced; 1 garlic clove, halved; 1/3 cup (80ml) extra virgin olive oil; 4 spring onions, shredded; 200g baby spinach leaves; 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar

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25m

15m

Mixed pepper crusted steak with mushroom salad

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by Jessica Brook

Oct 03, 2015

Keep summer cooking easy with this clever pepper-crusted steak and salad meal.

2 tablespoons whole black peppercorns
2 tablespoons dried green peppercorns
1 tablespoon Szechuan peppercorns (see note)
4 x 200g sirloin steaks, trimmed
1 eggwhite, lightly beaten
8 portobello mushrooms, sliced
1 garlic clove, halved
1/3 cup (80ml) extra virgin olive oil
4 spring onions, shredded
200g baby spinach leaves
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar

Method

1.

Preheat a chargrill pan to medium-high.
2.

Coarsely crush all the peppercorns in a spice grinder or mortar and pestle. Transfer to a plate. Lightly brush each side of the steaks with eggwhite and press into the peppercorn mixture to coat. Season and set aside.
3.

Rub the mushroom with the garlic. Place in a bowl and toss with 2 tablespoons oil, then season. Chargrill for 2-3 minutes each side until charred. Set aside to cool.
4.

Chargrill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes.
5.

Meanwhile, toss mushroom, spring onion and spinach together. Whisk together Dijon, balsamic and remaining 2 tablespoons oil, season, then toss with the salad.
6.

Divide the steaks and mushroom salad among 4 plates and serve.