Tag-Archive for » Pepper «
This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Steaks
3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut
Relish
2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled
Method
1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
2. Rub the remaining rub into the meat and allow to sit at room temperature.
3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.
I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.
All photos taken by me unless otherwise stated.
This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was
very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here
Ingredients
1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy
Method
1. Mix pepper and salt on a plate.
2. Brush both sides of steaks with olive oil.
3. Press steaks into pepper and salt mixture (both sides).
4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.
5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well
7. Add stock, horseradish and brandy, stir to combine and dissolve stock.
I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.
All photos taken by me unless otherwise stated.
