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BBQ pepper beef with witlof salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Grill peppery steak with a side salad for a tasty and healthy BBQ meal.
Ingredients:
  • 55g can green peppercorns, drained
  • 4 (120g each) beef fillet steaks
  • 60g walnuts, roughly chopped
  • 80ml white wine vinegar
  • 36.40 gm extra virgin olive oil
  • 80g blue cheese, crumbled
  • 300g menindee grapes, cut in half lengthways
  • 4 witlof, cut into quarters lengthways
Instructions:
  • Crush green peppercorns and salt using a pestle and mortar. Rub the pepper onto the beef fillet. Transfer to a plate, cover with plastic wrap, and chill in the refrigerator until needed.
  • Toast the walnuts in a skillet over medium heat, tossing occasionally, for about 4 minutes or until golden. Remove from heat and set aside.
  • Blend together the vinegar, olive oil, and 50g of blue cheese until velvety in a blender or food processor. Season with salt and pepper to taste.
  • Preheat a barbecue or chargrill pan over medium-high heat. Grill the steaks for 3 minutes on each side, or until they reach your desired level of doneness. In a large salad bowl, mix together grapes, witlof, walnuts, and blue cheese dressing. Toss well to combine. Sprinkle the remaining blue cheese on top. Serve alongside the pepper steak.

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