• 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!