Keep summer cooking easy with this clever pepper-crusted steak and salad meal.


  • 2 tablespoons whole black peppercorns
  • 2 tablespoons dried green peppercorns
  • 1 tablespoon Szechuan peppercorns (see note)
  • 4 x 200g sirloin steaks, trimmed
  • 1 eggwhite, lightly beaten
  • 8 portobello mushrooms, sliced
  • 1 garlic clove, halved
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 spring onions, shredded
  • 200g baby spinach leaves
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar


  1. Preheat a chargrill pan to medium-high.
  2. 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 eggwhite and press into the peppercorn mixture to coat. Season and set aside.
  3. Rub the mushroom with the garlic. Place in a bowl and toss with 2 tablespoons oil, then season. Chargrill for 2-3 minutes each side until charred. Set aside to cool.
  4. Chargrill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes.
  5. Meanwhile, toss mushroom, spring onion and spinach together. Whisk together Dijon, balsamic and remaining 2 tablespoons oil, season, then toss with the salad.
  6. Divide the steaks and mushroom salad among 4 plates and serve.