Pepper Steak with Tomatoes


  • (Serves 4)
  • 1 tablespoon olive oil
  • 4 (250g each) beef sirloin steaks, trimmed
  • 2 tablespoons cracked black pepper
  • olive oil cooking spray
  • 500g truss cherry tomatoes
  • 1 bunch rocket, trimmed
  • potato salad, to serve



Rub both sides steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.

Preheat a barbecue grill on medium-high heat, charcoal barbecues are ideal for this. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.

Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.



Variations: Rump steak (250g per person) and scotch fillet (200g per person) are suitable alternatives to sirloin for this recipe.