MIXED PEPPER-CRUSTED STEAK WITH MUSHROOM SALAD
333.8
Ingredients:
- 150g Red Meat (Lean Beef, Veal, Lamb Leg, Kangaroo, Goat, Camel)
- 1 teaspoon extra virgin olive oil (7g), divided
- 30g egg white, lightly beaten
- 100g mushrooms, sliced
- 50g baby spinach leaves
- 50g bell pepper
- 1 garlic clove, halved
- 20g spring onions, shredded
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 0.3g whole black peppercorns
- 0.3g Szechuan peppercorns
- Salt to taste
Instructions:
- Preheat a chargrill pan to medium-high.
- Coarsely crush all the peppercorns in a spice grinder or mortar and pestle. Transfer to a plate. Lightly brush each side of the steaks with egg white and press into the peppercorn mixture to coat. Season and set aside.
- Rub the mushroom with the garlic. Place in a bowl and toss with oil, then season. Chargrill for 2-3 minutes on each side until charred. Set aside to cool.
- Chargrill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes. Then cut into strips.
- Meanwhile, toss mushroom, spring onion, bell pepper, and spinach together. Whisk together Dijon, balsamic, and the remaining oil, season with salt, and add meat, then toss with the salad.
- Serve hot and enjoy.
Nutrition Facts:
- Calories: 333.8 Cal
- Protein: 42.1g
- Carbs: 13.6g
- Fat: 12.7g
