A simple, straight forward and downright delicious recipe from Vanessa Gordon, her Grilled Pepper Steak with Spring Onions. By adding in a few easy steps, you can turn your regular barbecued steak into a restaurant quality meal. Using our Rump Steak and combining it with toasty peppercorns and charred spring onions, we guarantee you'll be cooking this time and time and again.
Take the steak out of the fridge and let it come to room temperature for at least 30 minutes.
Roughly crush peppercorns in a mortar and pestle, careful not to make them too fine as they need to be rough to form a crust.
Salt the steak generously, then press the crushed peppercorns into the meat to create a peppery crust. Drizzle with 2 tbsp olive oil.
Preheat the barbeque. Place steak on the barbecue grill, turn after 3-4 minutes for medium-rare, then cook the other side for a further 3-4 minutes. Once cooked, rest for 10 minutes covered with a piece of foil.
Drizzle the spring onions with 1-2 tbsp olive oil. Cook on the barbeque in a grilling basket until they have some colour and are fragrant, about 5 minutes. Transfer to a bowl then toss with parsley, salt and pepper. If you don’t have a grilling basket, cook onions whole, then chop afterwards.
To serve, slice steak against the grain into 1cm strips. Transfer to a serving plate, spoon over any juices from resting and top with the charred spring onions and a generous pinch of salt.
