Peppered steak and charred radish salad

Peppered steak and charred radish salad

Steak and pepper is a match made in heaven – and this salad takes the combo to the next level with a double-pepper and mustard seed steak crust. The naturally peppery radishes, rocket and watercress amp things up even further, and it’s all finished off with a fiery horseradish dressing.

Peppered steak and charred radish salad

If you can’t imagine your steak without chips, here’s our classic steak frites recipe.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Steak and pepper is a match made in heaven – and this salad takes the combo to the next level with a double-pepper and mustard seed steak crust. The naturally peppery radishes, rocket and watercress amp things up even further, and it’s all finished off with a fiery horseradish dressing.

If you can’t imagine your steak without chips, here’s our classic steak frites recipe.

Nutrition: Per serving

Calories
440kcals
Fat
23g (6.1g saturated)
Protein
51g
Carbohydrates
5.7g (5.5g sugars)
Fibre
3.1g
Salt
5.5g

Ingredients

  • 2 tsp black peppercorns
  • 1 tsp pink peppercorns
  • 1 tsp mustard seeds
  • 2 tsp sea salt flakes
  • 2 British steaks (rump, sirloin or rib-eye, depending on taste), around 200g each
  • 200g radishes (rainbow if you can find them), halved
  • 4 spring onions
  • 1 tbsp olive oil, plus a drizzle
  • 1 tsp honey
  • 80g rocket
  • 80g watercress
  • ½ bunch chives, finely chopped

For the dressing

  • 1 tsp horseradish sauce (check it’s dairy free if you need it to be)
  • 1 tbsp olive oil
  • 2 tsp cider vinegar
  • 1 tbsp finely chopped chives
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Method

  1. Begin by making a peppery crust for the steak. Put both types of peppercorn and the mustard seeds in a pestle and mortar, then grind until coarsely crushed. Stir in the salt, then apply liberally and evenly all over the steaks. Set aside to come to room temperature.
  2. Put a large dry griddle pan (or frying pan) over a high heat. Toss the halved radishes and spring onions in the 1 tbsp olive oil, then add to the smoking hot pan and char for a few minutes on each side. You want enough charring for a smoky flavour, but you also want to retain some crunch in the vegetables. Transfer to a bowl, drizzle with the honey and season with salt and pepper.
  3. Clean the pan, then put back over a high heat. Once smoking hot, add a drizzle of oil, then the steaks and cook for 2 minutes on each side. Set aside to rest for 5 minutes before carving.
  4. While the steaks rest, make the dressing by whisking the horseradish sauce and oil together, then stir in the vinegar, 1 tbsp finely chopped chives and a pinch of salt and pepper. Add the rocket and watercress to the bowl of charred vegetables and dress with some of the dressing, then transfer to a platter or individual plates. Carve the steak and lay over the salad, along with more dressing and the chopped chives.

Nutrition

Calories
440kcals
Fat
23g (6.1g saturated)
Protein
51g
Carbohydrates
5.7g (5.5g sugars)
Fibre
3.1g
Salt
5.5g

Buy ingredients online

Recipe By

Pollyanna Coupland

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