Pepper steak salad

Name: Pepper steak salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: world
Ingredients: 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

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

30 minutes

4 persons

Main course

Salads

Lunch

Recipe pepper steak salad

Made by Véronique

Published at 2020-05-01, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

15 minutes

Total time

30 minutes

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.

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!