BBQ pepper beef with witlof salad

Fire up the barbecue and cook peppered steak with a fresh side salad for a nutritious, not to mention delicious, meal.

Recipe «BBQ pepper beef with witlof salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 55g can green peppercorns, drained, 1/2 tsp salt, 4 beef fillet steaks, 60g walnuts, roughly chopped, 1/3 cup white wine vinegar , 2 tbsp extra virgin olive oil, 80g blue cheese, crumbled, 300g menindee grapes, cut in half lengthways , 4 witlof, cut into quarters lengthways.

Ingredients:

• 55g can green peppercorns, drained 
• 1/2 tsp salt 
• 4 beef fillet steaks 
• 60g walnuts, roughly chopped 
• 1/3 cup white wine vinegar 
• 2 tbsp extra virgin olive oil 
• 80g blue cheese, crumbled 
• 300g menindee grapes, cut in half lengthways 
• 4 witlof, cut into quarters lengthways 

Instructions

1. 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.
2. Cook the walnuts, tossing, in a frying pan over a medium heat for 4 minutes or until golden. Set aside.
3. 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.
4. 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.