Peppered Steak with Mustard Cream

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Prep: 5 mins

Cook: 15 mins + resting time

Serves 6

Excellent source of iron

Ingredients

6 x 180-200g Quality Mark steaks (see suitable cuts below)
1-2 tablespoons oil
1-2 tablespoons salt
3 tablespoons cracked black pepper (or mixed peppercorns)
1 teaspoon garlic powder (optional)

For the Mustard Cream

250g sour cream
2 tablespoons wholegrain (or regular) prepared mustard
1 teaspoon instant powdered chicken stock
2 tablespoons fresh chives, chopped
1 teaspoon prepared horseradish (optional)
1 teaspoon pickled green peppercorns (optional)

Method

Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks. Barbecue steaks over a high heat for 3-5 minutes per side (or 5-7 minutes per side for T-bones), turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.

How to Cook the Perfect Steak

Suitable Cuts
Nutrition

EYE FILLET

SIRLOIN

SCOTCH FILLET

Nutrition Information Per Serving

Serving size: 239g

Energy kJ (kcal)	1735 (414)
Protein (g)	38.0
Fat (g)	27.1
Saturated (g)	12.7
Carbohydrate (g)	4.3
Sugars (g)	3.9
Sodium (mg)	1195
Iron (mg)	4.5
Zinc (mg)	6.8
Vitamin B12 (ug)	2.9
Vitamin D (ug)	N/A
Selenium (ug)	9.4