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Pepper Steak Serves 4
4 pieces thin fillet steak
2 tablespoons crushed black peppercorns
Sauce
30g butter
3
/
4
cup dry white wine
1 tablespoon brandy
1.Press the crushed pepper into the steak on
both sides. Refrigerate steaks for 1 hour.
2.Pre-heat Contact Health Grill for 3-5
minutes.
3.Spray grill plates with cooking spray. Cook
steaks for 10-12 minutes or as desired.
4.Combine butter, wine and brandy in a
saucepan over low heat. Bring to the boil.
Strain through a fine sieve.
5.Serve sauce over steak.
Thai Style Beef Salad Serves 4
500g beef sirloin or backstrap, trimmed of
fat and sinue
Salad
3 cups mesculin lettuce leaves
12 mixed cherry tomatoes (red, yellow
green), quartered
1 Lebanese cucumber, thinly sliced on the
diagonal
1 small Spanish onion, thinly sliced
1
/
2
cup fresh mint leaves, roughly chopped
1
/
2
cup fresh coriander leaves, roughly
chopped
1
/
2
cup dry roasted cashew nuts
Salad dressing
1
/
4
cup caster sugar
1
/
2
cup water
Juice & zest 2 limes
1 fresh red chilli chopped or 1 teaspoon
dried chilli flakes
1 teaspoon fish sauce
1.Pre-heat the grill for 3-5 minutes. Spray
grill plates with cooking spray.
2.Cook the sirloin for 4-6 minutes. Meat
should be brown on the outside but rare in
the middle.
3.Remove and wrap in foil. Wait 10-15
minutes before thinly slicing the beef.
4.Combine all of the ingredients together for
the salad onto individual plates or in one
big serving bowl.
Dressing: in a small saucepan combine all the
ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Top the salad with beef slices and toss in
cooled dressing. Serve immediately.
Contact Health Grill Recipes continued