Peppered beef salad with horseradish mayonnaise
3 (600g) beef scotch fillet steaks
Olive oil spray
1/4 cup (60ml) whole egg mayonnaise
1 1/2 tablespoons horseradish cream
2 tablespoons lemon juice
1 bunch watercress, trimmed
1 Lebanese cucumber, thinly sliced
250g cherry tomatoes, quartered
1 avocado, thinly sliced
1 red onion, thinly sliced
1 cup alfalfa onion sprouts
Pepper medley to sprinkle (McCormick) and sea salt, to taste
Press a generous amount of freshly ground peppercorn medley onto both sides of each steak. Season with sea salt and spray lightly with olive oil. Cook on heated grill plate for about 2 minutes on each side, or until cooked to your liking. Set aside to rest for 10 minutes.
Meanwhile, whisk mayonnaise, horseradish cream and lemon juice together until well combined. Set aside.
Gently toss watercress, cucumber, tomatoes, avocado, onion and sprouts together in a large bowl. Thinly slice steak across the grain and toss through the salad. Divide between plates. Drizzle with dressing and serve immediately.