Oakleigh Ranch Pepper Wagyu Beef Steaks

4 Persons

Beef steaks

• 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

 

1. Preheat oven to 190°C / Gas Mark 5
2. Preheat grill on high heat.
3. For the beef steaks, combine the white and black peppercorns, and sea salt in a mortar and crush until coarsely cracked and combined.
4. Press the pepper mixture onto each steak to coat well.
5. Evenly drizzle one tablespoon of the olive oil over the steaks. Cover and let marinate.
6. Brush the remaining olive oil over red peppers.
7. Place the peppers under the grill (skin side up) until skin has blistered and just blackened.
8. Remove from the grill and transfer to a plastic bag. Seal and set aside to cool.
9. To roast the potatoes, place them with the thyme leaves (stems removed), in a roasting pan.
10. Drizzle with olive oil and toss until well combined. Season to taste.
11. Roast in a preheated oven for 50 minutes, tossing occasionally, until golden and cooked through.
12. To cook the beef steaks, preheat a char-grill or barbecue on high heat.
13. Cook the steaks for three minutes on each side for rare or until cooked through to your liking.
14. Remove the steaks from the char-grill. Cover and set aside to rest for five minutes.
15. To serve, peel skin from red peppers and discard.
16. Cut the roasted red peppers into long, thin slices and arrange on plates.
17. Top with a beef steak, accompanied by the roast potatoes.

Source: http://www.keevilandkeevil.co.uk/pepper-wagyu-steaks