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Tasmanian Pepperberry Steak Recipe

    The fresh Tasmanian Pepperberry is cunningly sweet when you first taste it, before the hot Pepperberry taste kicks in. For lovers of anything hot, this is your go to Bush Spice. Use it on steak for an unforgettably hot aftertaste



      Prep Time

      35 min

      Total Time

      1hr 30 min

      Serving Size




      500g sirloin steak

      20g Tasmanian Mountain Pepperberry

      3 medium sized onions

      20ml virgin oil

      50g honey

      30g White Vinegar

      60ml Soy Sauce

      15g Cold Butter

      1 bunch parsley

      3 spring onions

      Sesame seeds

      15g Salt 

      15g Pepper


      1. Burn the onions on open flame until they turn completely dark and become soft at the centre. Allow them to cool.

      2. Slice the 500g sirloin steak into 2 equal halves

      3. Coat the steak with oil and season both sides with salt and pepper. Allow to rest.

      4. Deglaze the pan with honey and add 30ml of White Vinegar.

      5. Add 60ml soy sauce, and some Pepperberry.

      6. Add butter and stir.

      7. Remove the dark layer of onions and separate the soft interior layers.

      8. In a bowl, add the soft layers of the onions, sesame seeds, pinch of salt and add extra white vinegar to make onion salad.

      9.Add a little extra virgin oil to the mixture and toss

      Slice the steak on a plate

      10. Pour the juices from the board into the sauce.

      11. Stir as you pour over the steak.

      Serve with onion salad.

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