- 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
Kitchen equipment needed
- optional: salad spinner
- cutting board & chef’s knife
- vegetable peeler
- medium-sized bowl
- mortar and pestle or bottom of a heavy pan
- barbecue or (grill) pan
- meat tongs
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!