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Green Peppercorn Steak with Rocket Salad

A combination of peppery arugula, succulent steak, and tangy green peppercorn sauce creates a delicious harmony of taste and textures
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • serves 2
  • 2 x 8 oz beef steaks (ribeye, sirloin, or fillet)
  • 5 oz rocket leaves (plus any veggies you may have left to use in your fridge, red onion, tomato, herbs etc)
  • 100g shaved parmesan
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Almond flakes (or pine nuts)
  • 2 tbsp squeezed lemon
  • Salt and black pepper to taste

For the Green Peppercorn Sauce:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 30g Greenfields green peppercorns
  • 240ml beef or vegetable stock
  • 100ml heavy cream
  • 1 tablespoon Dijon mustard
  • Salt to taste

For the Steak:

  • Remove the steaks from the refrigerator and let them sit at room temperature for about 15 minutes before cooking.
  • Preheat your grill or a heavy skillet over medium-high heat.
  • Season the steaks generously with salt and black pepper.
  • Drizzle olive oil over the steaks and rub it evenly on both sides.
  • Cook the steaks on the preheated grill or pan for about 3-4 minutes per side, or until your desired level of doneness (medium-rare, medium, or well-done). Transfer the cooked steaks to a plate and let them rest for a few minutes.

For the Green Peppercorn Sauce:

  • In a saucepan, heat the olive oil over medium heat.
  • Add the chopped shallot and minced garlic, and sauté for 2-3 minutes until they become translucent.
  • Stir in the green peppercorns and cook for another minute.
  • Pour in the beef or vegetable broth and let it simmer for 5 minutes to reduce slightly.
  • Lower the heat and add the heavy cream and Dijon mustard. Stir well and let the sauce simmer for an additional 2-3 minutes until it thickens slightly.
  • Season the sauce with salt to taste.

For the Salad:

  • In a large salad bowl, combine the rocket and any additional veggies you have in a bowl.
  • In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt.
  • Drizzle enough over the rocket to moisten it, then toss to combine.
  • Sprinkle shaved parmesan and almond flakes – or any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Plating:

  • Divide the salad among individual plates or a large serving platter.
  • Place the cooked steak on top of the salad.
  • Pour the warm green peppercorn sauce over the steak
  • Serve immediately

Pairs beautifully with crusty bread or a side of roasted or hasselback potatoes, or for an extra treat – triple cooked chips!

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Whether you’re looking for a hearty main course or salad option this flavourful arugula salad with tender steak and a zesty green peppercorn sauce is a great dining experience.

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