Steak with Mushroom Salad


  • 2 tablespoons whole black peppercorns
  • 2 tablespoons dried green peppercorns
  • 4 x 200g sirloin steaks, trimmed
  • 1 egg-white, 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

How It’s Made:

Preheat a char-grill pan to medium-high.
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 egg-white and press into the peppercorn mixture to coat. Season and set aside.


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


Char-grill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes.
Meanwhile, toss mushroom, spring onion and spinach together. Whisk together Dijon, balsamic and remaining 2 tablespoons oil, season, then toss with the salad.
Dish out the steaks and mushroom salad and serve.

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