Warm Beef Salad of Peppercorn and Thyme-crusted Beef


1 x 300g strip loin (porterhouse)
Thick cut bacon (Kaiser fliesch)

2 Spring onions, finely chopped
1/2 Red onion, thinly sliced
Mixed lettuce leaves
Radish, thinly sliced
1 cup Green olives, cut in half
1 Red pepper (BBQ’d and skin removed)
1 bunch chives, finely chopped
1 bunch parsley, finely chopped

2 tbsp Dijon mustard
2 tbsp Grain mustard
1/4 cup tarragon Vinegar
1/2 cup extra virgin olive oil
1 tspn thyme leaves
salt and pepper 

1 tbsp preserved peppercorns, ground
1 tbsp extra virgin olive oil
1 bunch thyme, finely chopped
salt and pepper 


Mix all the ingredients for the crust on a plate and roll the steak and bacon in it and cook them on the BBQ.

Mix all the ingredients in a bowl

To assemble the salad, carve the steak and bacon into small slices into a large bowl. Add the rest of the salad ingredients and pour the dressing over the top. Give it a quick toss and it’s ready to serve

Serves 4 as a side