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Pepper Steak
- Serves
4
- Difficulty
Easy
Published 1977
Serve pepper steak with a green salad which is cool and crisp in contrast. Take care not to be over-generous with the quantity of peppercorns used, the flavour should be pleasantly hot but not overpowering. Peppercorns are hard to crush but donβt be tempted to use a peppermill which makes the mixture too fine.
Ingredients
4 2 tablespoons 50 g
Method
Wipe the meat and trim neatly. Crush the peppercorns in a basin using the end of a rolling pin, with a pestle and mortar, or on a board under a heavy weight.
Using the fingers, press the crushed peppercorns into the surface of the meat on both sides. Heat the butter and oil in a frying pan and when frothing add the steaks. Cook fairly quickly for the first few moments and turn the steak
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