Peppered Steak with Lemon Basil Salsa

Serves 4

Cooking time: 6-16 minutes
Another quick and incredibly simple preparation for steaks,
served with a slightly sharp, deliciously herby salsa.
for the peppered steak:
4 sirloin or fillet steaks
2 tablespoons whole black peppercorns
1 garlic clove, peeled (but not crushed)
salt and freshly ground black pepper
for the salsa:
2 tablespoons sundried tomatoes, roughly chopped
4 tablespoons fresh basil, roughly chopped or torn
1 tablespoon fresh oregano, roughly chopped
1 tablespoon olive oil
juice of 1 lemon
salt and freshly ground black pepper
Prepare the salsa in advance by blending the herbs, oil, lemon juice, tomatoes and a little seasoning in a bowl or
a food processor. If using the latter method, blend in short bursts so the consistency of the salsa remains chunky. Store the salsa in a fridge until needed. To prepare the steaks, crush the peppercorns roughly in a pestle and mortar (or under the flat of a heavy knife). Rub the steaks with the garlic clove – which you can then discard – and season well. Press the crushed peppercorns into both sides of the steaks (they will stick best in tender, fillet steaks), then cook the steaks directly on the grill over hot coals or embers until done to your liking. Allow the meat to rest for a minute or two, then serve topped with tablespoonfuls of the salsa.
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