Pepper crusted steak with mushrooms

What you need:

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

6 Steps

Step 1

Preheat a chargrill pan to medium-high.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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