Pepper Steak Salad with Balsamic Vinaigrette
2 8 ounce Filet Mignon Steaks
2 tbsp Black Pepper
1tbsp Olive Oil
2 Tbsp Olive Oil
1/4 tsp salt
1 sprig Thyme (minced)
Wrap the steaks tightly in the cling film and set aside.
Mix together Olive Oil, Salt, Balsamic Vinegar, Thyme, and Lemon Juice.
Unwrap the steaks and roll the sides into the crushed peppercorns
Heat the pan, add a little bit oil. Cook the steaks in the hot pan until golden brown on the bottom, for approximately 2 ½ minutes. Flip the steak over and cook until browned on the other side, cooking the coated peppered sides last. Remove the steaks and let it sit for 5 mins before serving .
Prepare the fresh greens salad to accompany the steaks, finish with a drizzling of the vinaigrette.