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
Difficulty
Easy
Prep Time
35 min
Total Time
1hr 30 min
Serving Size
1-2
Ingredients:
Pastry:
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
3 spring onions
Sesame seeds
15g Salt
15g Pepper
Method:
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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