Steak with green peppercorn sauce

Heat the olive oil and margarine in a large deep frying pan over medium–high heat. Add the cabbage and onion and cook, turning occasionally, for 5 minutes or until tender and golden. Add the peppercorns and stock and cook, shaking the pan occasionally, for 5 minutes or until the sauce has reduced by half.

Meanwhile, heat a chargrill pan over high heat. Add the steak and cook for 3 minutes each side. Transfer to serving plates and cover loosely with foil to rest and keep warm.

Combine the salad leaves, cucumber, carrot and balsamic in a bowl and season with freshly ground black pepper.

Add the cabbage and peppercorn sauce to the plates with the beef and serve warm garnished with thyme sprigs. Serve the salad alongside.