- 4 Oakleigh Ranch striploin steaks (8oz each, or cut to 3/4 inch thick)
- 2 tbsp White Peppercorns
- 2 tbsp Black Peppercorns
- 1/2 tablespoon Sea Salt
- 60ml olive oil
- 2 red peppers, seeds and membrane removed, quartered
Roast thyme potatoes
- 1 lb White Potatoes, unpeeled and cut into 1 inch chunks
- 1 Bunch Fresh Thyme
- 60ml Olive Oil
- Sea Salt and ground Black Pepper
- Preheat oven to 190°C / Gas Mark 5
- Preheat grill on high heat.
- For the beef steaks, combine the white and black peppercorns, and sea salt in a mortar and crush until coarsely cracked and combined.
- Press the pepper mixture onto each steak to coat well.
- Evenly drizzle one tablespoon of the olive oil over the steaks. Cover and let marinate.
- Brush the remaining olive oil over red peppers.
- Place the peppers under the grill (skin side up) until skin has blistered and just blackened.
- Remove from the grill and transfer to a plastic bag. Seal and set aside to cool.
- To roast the potatoes, place them with the thyme leaves (stems removed), in a roasting pan.
- Drizzle with olive oil and toss until well combined. Season to taste.
- Roast in a preheated oven for 50 minutes, tossing occasionally, until golden and cooked through.
- To cook the beef steaks, preheat a char-grill or barbecue on high heat.
- Cook the steaks for three minutes on each side for rare or until cooked through to your liking.
- Remove the steaks from the char-grill. Cover and set aside to rest for five minutes.
- To serve, peel skin from red peppers and discard.
- Cut the roasted red peppers into long, thin slices and arrange on plates.
- Top with a beef steak, accompanied by the roast potatoes.