Step 1

Preheat a chargrill pan to medium-high.

Step 2

Coarsely crush all the peppercorns in a spice grinder or mortar and pestle. Transfer to a plate. Lightly brush each side of the steaks with eggwhite and press into the peppercorn mixture to coat. Season and set aside.

Step 3

Rub the mushroom with the garlic. Place in a bowl and toss with 2 tablespoons oil, then season. Chargrill for 2-3 minutes each side until charred. Set aside to cool.

Step 4

Chargrill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes.

Step 5

Meanwhile, toss mushroom, spring onion and spinach together. Whisk together Dijon, balsamic and remaining 2 tablespoons oil, season, then toss with the salad.

Step 6

Divide the steaks and mushroom salad among 4 plates and serve.