Pepper Crusted Beef with Beetroot Salad

Ingredients

1 1/2 Tbs coarsely ground black pepper
4 (150 g each) beef fillet steaks
2 oranges, peeled, segmented reserving juice
2 x 250 g packets baby beetroot, quartered
4 radishes, thinly sliced
120 g packet baby rocket
1 Tbs white wine vinegar
1 Tbs olive oil
3/4 cup (210 g) Greek-style yoghurt
1 Tbs lemon juice
1 Tbs wholegrain mustard
1 Tbs coarsely chopped dill
Ciabatta Loaf, to serve (optional)

Method

Preheat a barbeque or char-grill on medium-high. Place the pepper on a small plate and season with salt. Spray steaks with olive oil spray, then roll the edge of each steak in pepper mixture to coat. Sprinkle any remaining pepper mixture over the steaks.

Cook steaks for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Combine the orange segments, beetroot, radish and rocket in a large bowl. Combine the reserved orange juice, vinegar and oil in a screw-top jar. Drizzle over salad and toss to combine. Combine the yoghurt, lemon juice, mustard and dill in a small bowl.

Thickly slice the steaks. Divide the steak and salad among serving plates. Serve with the yoghurt mixture and bread, if desired.

Credits: Coles

Photo Credits: Coles