Heat oven to 180C/160C fan/gas 4.
Place a non-stick frying pan over a
medium heat, season the beef with salt,
then rub in the crushed peppercorns.
Add the oil to the pan, then brown the
steaks for 1 min each side. Place on a
roasting tray and put in the oven for
5-8 mins. Remove, wrap tightly in foil,
then leave to rest while making the salad.
Arrange the artichoke pieces on two
serving plates. Put the salad leaves in
a mixing bowl with the peppers and
tomatoes, drizzle in a little olive oil,
season, then arrange on top of the
artichokes. Drizzle some balsamic over
the top. Remove beef from the foil, slice,
then place on the plate and serve.