Mid Week - Grilled Pepper Steak + Spring Onions with Vanessa Gordon

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.

Serves 2 - 4

Ingredients:

• 750g rump steak
• 1 bunch spring onions, roughly chopped
• handful parsley leaves, chopped
• 45g (⅓ cup) black peppercorns, whole
• 1 tbsp sea salt flakes
• 3-4 tbsp olive oil

Method:

1. Take the steak out of the fridge and let it come to room temperature for at least 30 minutes.
2. 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. 
3. Salt the steak generously, then press the crushed peppercorns into the meat to create a peppery crust. Drizzle with 2 tbsp olive oil.
4. 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.
5. 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. 
6. 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.