Green peppercorn t-bone steaks
| Serves: | 4 |
Ingredients
- vine tomatoes, blistered on the grill
- 1 tbsp extra Virgin olive oil
- 2 x 800 g steak, at room temperature
- 2 tbsp sea salt flakes
- 2 tbsp green peppercorns
- 1 x 400 g can chopped tomatoes
- 2 whole chillies, dried
- 1/3 cup red wine vinegar
- 90 g Wild blossom honey
- 80 ml Worcestershire sauce
- 90 g brown sugar
- 1 1/4 tsp sea salt flakes
- 1 tsp smoked paprika
- 1 1/2 tbsp mustard powder
- 4 bay leaves
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, sliced
- 1 white salad onion, chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the smokey barbeque relish, place the onion and garlic in a food processor and process until finely chopped.
- Heat the extra virgin olive oil in a medium saucepan over a high heat. Add the onion mixture, bay leaves and chillies and cook, stirring, for – minutes or until the onion is soft.
- Add the mustard powder, paprika and sea salt flakes and cook for 30 seconds.
- Add the tomatoes, brown sugar, Worcestershire sauce, honey and red wine vinegar and bring to the boil. Reduce the heat to low and cook, stirring occasionally, for 20-25 minutes or until thickened. Discard the bay leaves and chillies and set aside
- Preheat a chargrill pan or barbeque to high heat.
- Place the peppercorns in a mortar and pound with a pestle until crushed. Add the sea salt flakes and mix to combine.
- Drizzle the steaks with the extra virgin olive oil and sprinkle with the peppercorn mixture.
- Cook the steaks for 5-6 minutes on each side for medium –rare or until cooked to your liking. Set aside to rest for 5 minutes.
- To serve, slice the steaks and serve with the smokey barbeque relish and blistered vine tomatoes.
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