Name: Peppered steak and charred radish salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
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; 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

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

Dairy-freeGluten-free

Serves2

Hands-on30 min

DifficultyEasy

Method

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.
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.
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.
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.