Ok, I know steak doesn’t really fit in to the “Col Panna” theme, but I couldn’t walk past them at the store and just had to come up with something delicious for you.
Hang on, steak and cream? Steak with a pepper sauce – that has cream in it, right? Well I could have made one but I didn’t. I made something better.
Pepper Crusted Steak
A while back we found some pink peppercorns (not actually pepper) at Kakulas. They were pretty so I insisted we buy some. Since then, they’d sat in the drawer doing absolutely nothing. What do you do with pink peppercorns!? I had no idea. To the Google machine. I found out that they’re very delicate, not very peppery and have a very soft flavour. They’re good for fruit sauces and vinigarettes.
Well that’s all well and good but I’m not one for the rule book, so I decided to use them in combination with black peppercorns and make a pepper crusted steak. It was a good decision.
It’s not all that hard to make. You just take some peppercorns.
Then you crush them up, relieve some stress. You know how to use a mortar and pestle, right? Of course you can use a spice grinder, one of Jamie Oliver’s shaker things or a stick blender. The mortar and pestle is just fun and easy to clean.
Once they’re done, you rub some good olive oil on your steak. I used a basil and tomato olive oil, just for some extra flavour.
Then coat one side with all that peppercorn mixture. Some will fall off and that’s ok.
Cook it on a smoking hot griddle or barbecue. These were sirloin steaks, about an inch thick. They took about 3 minutes per side for medium doneness. Of course, let them rest before you serve them so they’re all juicy and delicious. A little bit of salt and serve!
The pink peppercorns are visually effective and with the black peppercorns make for a really nice, but not overpowering peppery flavour.
Pepper Crusted Steak
- 2 sirloin steaks (1 inch thick) at room temperature (feel free to use which ever steak you like)
- 2 T pink peppercorns
- 1 T black peppercorns
- 3 T Olive Oil
- Cover steaks on bothe sides with olive oil.
- Crush peppercorns until they resemble coarse crumbs.
- Rub and press crushed peppercorns onto one side of each steak until covered.
- Preheat the griddle, frying pan (don’t use non stick as it has to be very hot) or barbecue until smoking hot.
- Place steaks, peppered side down for 3 minutes.
- Turn steaks over for another 2-5 minutes depending on your preference of done-ness.
- Rest for 3 minutes and salt lightly before serving.
Serve with buttered potatoes and a salad.