Grilled Steak with Green Peppercorns

Ingredients

• 4 beef steaks (lean, from the loin 180-200 g)
• 2 tbsp dark soy sauce
• 0.5 untreated lemon (juice)
• 0.25 tsp crushed chili flakes
• 1.5 tbsp pickled green peppercorns (with liquid)
• 1 tsp vegetable oil
• 200 g carrots
• 300 g broccoli florets
• Salt
• 100 g Sugar snap peas
• 300 g green asparagus
• 1 small red bell pepper
• 100 g oyster mushrooms
• 2 Spring Onions
• 1.5 tbsp clarified butter
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the meat, pat dry, place in a freezer bag with soy sauce, lemon juice, chili flakes, peppercorns and oil plus 1 tsp of the pepper liquid; massage lightly into the meat. Marinate in the refrigerator for at least 30 minutes.

2. 2.

   Peel carrots and cut diagonally into pieces. Wash broccoli florets, blanch in boiling salted water for about 5 minutes, cool under cold water, drain well. Rinse sugar snap peas. Peel lower third of asparagus and trim woody ends. Wash bell pepper, halve, remove seeds and white membranes, dice. Clean mushrooms, wipe with paper towel, slice into strips. Wash spring onions, set aside green parts, chop onion flesh into small pieces.

3. 3.

   Remove meat from the marinade, grill in a cast‑iron skillet with 1/2 tsp clarified butter for about 4 minutes per side. Wrap in foil and rest briefly. Reduce pan drippings with the remaining marinade, adding 2-4 tbsp water if needed.

4. 4.

   Stir‑fry vegetables in hot clarified butter in a wok or large pan, add 2-4 tbsp water, lightly salt and pepper; cook until crisp‑tender. Plate vegetables on warmed plates, top with steak, drizzle with pan sauce, garnish with spring onion greens.