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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.
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!