Peppered steak

Levi Roots uses both black and red peppercorns for a deliciously different flavour
By Levi Roots
Peppered steak
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 30 minutes marinating
  • Effort: easy


  • 5-6 allspice berries
  • 1 tbsp black peppercorns
  • 1 tbsp red peppercorns, soaked in water for at least 15 minutes
  • 2 cloves garlic, finely chopped
  • 1/2 chilli, finely chopped
  • 2 tbsp soy sauce
  • olive oil, for drizzling
  • 2 steaks, such as sirloin or rump
  • knob butter
  • 1 red onion, sliced into rings
  • 1 red pepper, seeds removed, cut into thick strips
  • 1 tsp clear honey
  • sweet potato chips, to serve


1. Lightly crush the allspice berries using a pestle and mortar, then mix with the black and red peppercorns, garlic, chilli and soy sauce. Add enough olive oil to bring the mixture together to form a thick sauce.

2. Cover the steaks in the marinade and marinate for at least 30 minutes.

3. When ready to cook, remove the meat from the marinade and pat dry with kitchen paper. Heat a drizzle of olive oil in a frying pan over a high heat and sear the steaks for 2-3 minutes on both sides (for medium-rare), or until the steaks are cooked to your liking. Add a knob of butter to the pan, then remove from the heat and set aside to rest.

4. Meanwhile, heat a small drizzle of olive oil in a frying pan and add the onion rings and peppers. Fry for 2-3 minutes, or until softened, then add the honey and toss to coat.

5. To serve, arrange some sweet potato chips on plates. Thickly slice the steaks and arrange on top of the chips, then pile the peppers and onion rings on top.

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