A tender organic steak with a flavour-packed pink peppercorn seasoning, creamy garlic mushrooms and kohlrabi chips. Kohlrabi is a wonderful seasonal root vegetable with a delicate turnip flavour and many nutritional benefits including Vitamin C for protecting the immune system.

Serves: 2 | Cook Time: 30 mins | Calories: 489 | Type: Gluten-Free | Macros P: 42g / C: 18g / F: 30g


  • 2 x 170g organic beef steak
  • 2 tsp pink peppercorns
  • 400g kohlrabi
  • 2 garlic cloves
  • 120g chestnut mushrooms
  • 1/2 shallot
  • 1 tbsp apple cider vinegar (sulphites)
  • 20g creamed coconut (sulphites)
  • 40g lamb's lettuce
  • Handful of thyme

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6. Finely chop or crush the garlic and thinly slice the mushrooms.
  2. To make a dressing, finely dice the shallot and place in a bowl with the apple cider vinegar and 1/2 tbsp oil.
  3. Using a pestle & mortar (or using a rolling pin), crush the pink peppercorns. Add to a bowl and mix with a pinch of sea salt and black pepper, and 1/2 tbsp oil. Rub this onto the steaks and set aside.
  4. Peel and slice the kohlrabi into thin chips. Mix with a pinch of sea salt, 1/2 tbsp olive oil and the fresh thyme leaves. Spread the chips out on a baking tray and cook for 20 mins, turning halfway through.
  5. Preheat a frying pan. Cook the steak until golden brown, 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steaks from the pan and leave to rest.
  6. Boil a kettle and dissolve the creamed coconut in 50ml boiling water. Heat the same frying pan with 1/2 tbsp oil on a medium heat and add the garlic and mushrooms for 3 mins, then add the creamed coconut for 2 mins. Season.
  7. Serve the pink peppercorn steaks on two warm plates, and spoon over the creamy mushrooms. Serve alongside the kohlrabi chips and lamb's lettuce, drizzled with the shallot dressing.