Fire up the barbecue and cook peppered steak with a fresh side salad for a nutritious, not to mention delicious, meal.
- Use a pestle and mortar to crush the green peppercorns with the salt. Massage the pepper into the beef fillet. Place onto a plate and cover with plastic wrap, refrigerate until required.
- Cook the walnuts, tossing, in a frying pan over a medium heat for 4 minutes or until golden. Set aside.
- Place the vinegar, olive oil and 50g of the blue cheese in a blender or food processor and process until smooth. Season with salt and pepper.
- Heat a barbeque or chargrill pan on a medium-high heat. Cook the steaks for 3 minutes each side or until cooked to your liking. In a large salad bowl combine the grapes, witlof, walnuts and the blue cheese dressing. Toss to combine. Crumble over the remaining blue cheese. Serve with the pepper steak.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set