Peppered Beef With Salad Leaves

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12 Ingredients

Number of servings

6

2 thick-cut sirloin steaks, about 500 g
3teaspoons coloured peppercorns, coarsely crushed
1/2teaspoons coarse salt flakes
200grams natural yoghurt
1teaspoons horseradish sauce (to taste)
1 clove garlic, crushed
150grams mixed green salad leaves
100grams button mushrooms, sliced
1 red onion, thinly sliced
1tablespoons olive oil
1 pinch salt
1 pinch pepper

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Trim the fat from the steaks and rub the meat with the crushed peppercorns and salt flakes.

Step 2 of 4

Mix together the yoghurt, horseradish sauce and garlic and season to taste with salt and pepper. Add the salad leaves, mushrooms and most of the red onion and toss gently.

Step 3 of 4

Heat the oil in a frying pan, add the steaks and cook over a high heat for 2 minutes until browned. Turn over and cook for 2 minutes for medium rare, 3-4 minutes for medium or 5 minutes for well done.

Step 4 of 4

Spoon the salad leaves into the centre of six serving plates. Thinly slice the steaks and arrange the pieces on top, then garnish with the remaining red onion.