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Pepper Steak
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Rump or sirloin steak with green or black peppercorns



  • 4 rump or sirloin steaks
  • black or fresh green whole peppers,to taste
  • Marinade :
  • 2 tbsp (30 ml). olive oil
  • 2 tbsp (30 ml). wine vinegar or balsamic vinegar or red wine
  • 1 or more cloves garlic, to taste
  • 1 tsp (5 ml). herbs, fresh or dried (I like rosemary but mixed are fine)
  • chopped onion (optional)
  • seasoning
  • Mix all ingredients for marinade.
  • Trim any excess fat from steaks.
  • Place steaks in a dish large enough to hold all four steaks on one layer.
  • Pour over marinade and leave for at least 1 hour (longer is better) in refridgerator.
  • Heat grill and place steaks on rack, and grill for about five minutes on each side. (Longer if you like it well done).
  • Add peppercorns as the steak is turned. (If you like it very peppery, put some on the first side as well - my family love it like this).
I sometimes use a pinch each of cinnamon and nutmeg instead of the herbs to give a different dish.

More olive oil may be added (or less vinegar) but I can't cope with too much oil.

Quick tip: Add 1 t. English mustard to the marinade instead of the garlic. It gives a milder flavour.

Good cooked on the BBQ as well!

You can cut the onion into rings and grill with the steak.

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