Brush steaks with oil and sprinkle with peppercorns. Season with sea salt. Heat a large non-stick frying pan over medium-high heat. Cook steaks for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Meanwhile, microwave potatoes in packet for 4-5 minutes on HIGH (100%) or until tender. Set aside for 1-2 minutes then halve potatoes and place in a large bowl. Add sour cream, horseradish and herbs to warm potatoes. Season and toss to coat.
Serve steaks with potatoes, broccolini and extra mint.
Porterhouse, rump or eye fillet steaks would also work well in this recipe.
Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
You could also cook the steaks on a barbecue or char-grill pan.