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

Nutrition: per serving
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
Food producer, delicious.

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