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Home / Organic Recipes

Grilled Pepper Steak + Spring Onions with Vanessa Gordon

by Olivia McCrimmon February 02, 2022 2 min read

Grilled Pepper Steak + Spring Onions with Vanessa Gordon

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Porterhouse Steak
Rated 4.9 out of 5
Based on 44 reviews
$20.00
Weight
Rump Steak
Rated 5.0 out of 5
Based on 28 reviews
$36.00
Weight
Organic Parsley
Rated 5.0 out of 5
Based on 5 reviews
$4.50
Weight
Mount Zero Organic Olive Oil
Rated 5.0 out of 5
Based on 3 reviews
$19.00
Unit
Mount Zero Pink Lake Salt
Rated 5.0 out of 5
Based on 1 review
$6.60
Unit

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.

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