This recipe is inspired by one in Elizabeth David’s Spices, Salt & Aromatics in the English Kitchen. I like to serve it with a salad that has a little sweetness to cut through the heat of the pepper. Witlof and mandarin segments or rocket and pear work well, but you could also serve steamed potatoes or other vegetables if you prefer.
Serves: 4
Ingredients
- 2 teaspoons salt flakes
- 3 teaspoons black peppercorns, coarsely crushed
- 3 teaspoons white peppercorns, coarsely crushed
- 2 cloves garlic, crushed
- 2 tablespoons extra virgin olive oil
- 4 x 150g pieces eye fillet
- salad, for serving
Method
Combine salt, peppers, garlic and oil. Rub all over meat and leave to marinate for 30–60 minutes.
Heat a chargrill pan and cook steaks until well coloured and done to your liking; for medium-rare, cook for about 3 minutes on one side then turn and cook for about another 2 minutes, depending on thickness.
Set aside to rest for about 3 minutes.
Serve pepper steak with salad on the side.
You’ll find a print-friendly version of this recipe here as well as a step-by-step video of a simple Watercress, Apple & Stilton Salad that’s a perfect accompaniment.
Subscribe to my Recipe of the Week newsletter to discover more classic steak dishes and receive a free Italian online cooking class (RRP $39). Find more cooking inspiration on my website BeInspired.au.
Also read: Roberta’s Pumpkin Scones
