Serves 2
Equipment: Griddle pan or Barbecue
Ingredients
400g piece Hunts premium beef Bistro rump steak
2 tsp black peppercorns
1 tsp pink peppercorns
2 tsp flaky sea salt
200g radishes (rainbow if you can find them)
6 asparagus spears
1 tbsp olive oil
150g mixed salad leaves
10g mixed herb leaves
Dressing
1 tsp dijon mustard
2 tsp white wine vinegar
1 tbsp extra virgin olive oil
1 tsp honey
Black pepper
Method:
1 Start by coating the steak. Crush the peppercorns in a pestle and mortar until roughly ground, then mix in the salt. Rub the mixture evenly over the steak and leave out to come to room temperature.
2 Halve the radishes then heat a large griddle or frying pan over high heat until smoking hot. Toss the radishes and asparagus with a little olive oil, then add them to the pan and cook for a few minutes on each side until lightly charred but still crisp. Transfer to a bowl and season with salt and pepper.
3 Wipe the pan clean and return it to high heat. Once it’s smoking hot, add a small drizzle of oil and cook the steak for about 2 -3 minutes on each side, for medium rare (depending how thick it is). Remove from the pan and let is rest for 5 minutes before carving.
4 While the steak is resting, whisk together the dressing ingredients until emulsified. Taste and season with salt and pepper. Add the salad leaves to the charred vegetables and toss with some of the dressing. Arrange on a serving dish or plates, slice the steaks, and place on top. Drizzle with a little more dressing to finish.
