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Pepper steak salad

This pepper steak salad is a lovely summer salad with crunchy vegetables in happy colors. A simple salad with an amazing barbecued pepper steak.

Pepper steak salad
30 minutes 4 people Main course
Pepper steak salad

Ingredients

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  • 400 gram flank steak
  • 1 tablespoon pink peppercorns
  • 1.5 tablespoons black peppercorns
  • 1 teaspoon mustard
  • about 40 ml red wine vinegar
  • about 100 ml olive oil
  • pepper and salt to taste
  • 2 large handfuls of lamb's lettuce or other lettuce
  • about 5 carrots
  • 1/4th cucumber
  • 1 green onion
  • handful of radishes
  • 1 quick pickled red onion
Pepper steak salad ingredients
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Kitchen equipment

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  • optional: salad spinner
  • cutting board & chef's knife
  • vegetable peeler
  • medium-sized bowl
  • mortar and pestle or bottom of a heavy pan
  • plate
  • barbecue or (grill) pan
  • meat tongs


Preparation

30 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/pepper-steak-salad


Preparation -- 15 minutes

Rinse the lettuce if needed and use a salad spinner to get rid of any excess water. Rinse the radishes, remove the leaves and divide the radishes into halves.

Rinse the cucumber and use a vegetable peeler to create cucumber strips. Rinse and peel the carrots and chop them into thin slices. Chop the green onion into thin rings.

Create a simple dressing by combining mustard and red wine vinegar. Gradually add olive oil and keep on stirring with a whisk. Season the dressing with pepper and salt. 

Pepper steak salad
Pepper steak salad

Finishing the pepper steak salad -- 15 minutes

Crush the pink and black peppercorns, they don't need to be very fine. You can use a mortar and pestle or the bottom of a heavy pan to crush the peppercorns. Season the bavette with salt and press one side into the crushed peppercorns.

Pre-heat the barbecue or a (grill) pan on medium-high heat. Combine lettuce along with radishes, cucumber strips, carrots and dressing. Divide the salad over plates and grill the pepper steak for a few minutes on both sides.

Flank steak is the best when it's still rosé. Let the steak rest for a few minutes before diving it into pieces. Serve the steak on top of the salad and finish with chopped green onions. Enjoy!


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