Mixed Pepper Crusted Steak With Mushroom Salad

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

The ingredient of Mixed Pepper Crusted Steak With Mushroom Salad

• 2 tablespoons whole black peppercorns
• 2 tablespoons dried green peppercorns
• 1 tablespoon szechuan peppercorns see note
• 4 x 200g beef 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

The Instruction of mixed pepper crusted steak with mushroom salad

• preheat a chargrill 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 eggwhite 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 chargrill for 2 3 minutes each side until charred set aside to cool
• chargrill 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
• divide the steaks and mushroom salad among 4 plates and serve

Nutritions of Mixed Pepper Crusted Steak With Mushroom Salad

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