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.