Peppered ribeye steak with winter stir-fry

Coat the steak in the crushed peppercorns then cook on a hot griddle for 3 minutes on each side, or until done to your liking. Set aside to rest.

Slice the cabbage, onion, carrots, beetroot and pear into equal-sized pieces. Heat a little oil in a wok or frying pan and fry all the vegetables (not the pear) for about 3 minutes - you want them to retain some crunch.

Add the pear and balsamic vinegar and toss through. Thinly slice the steak and add to the stir-fry. Serve.