1 x Peppercorn Sauce from any supermarket (Ina Paarmen)
4 x 250g sirloin steaks
1 tablespoon olive oil, plus extra to brush
500g frozen green peas, thawed
2 tablespoons chopped fresh chives
2 tablespoons thin cream
Mixed salad leaves, to serve
Directions
Cook the peas in a large saucepan of boiling water for 3-4 minutes, or until tender. Drain well, return to saucepan. Add half the chives and the olive oil, mash, keeping some texture. Keep warm. Preheat a char grill pan over a high heat. Brush the steaks with extra olive oil, season with salt and pepper. Grill the steaks for 2-3 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 3-4 minutes.
Return pan to a medium heat, add Gravox Peppercorn with Cream Finishing Sauce and cream, stir until well combined and heated through.
Serve steaks on the peas, with mixed salad leaves and drizzled with the peppercorn sauce.