Pepper steak with tomatoes
What is better to eat after the game than some spicy and juicy pepper steaks?


1 tablespoon olive oil
4 (250g each) beef sirloin steaks, trimmed
2 tablespoons cracked black pepper
olive oil cooking spray
500g truss cherry tomatoes
1 bunch rocket, trimmed
potato salad, to serve



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1) Rub both sides steaks with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.

2) Preheat a barbecue grill on medium-high heat. Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

3) Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.

Arrange rocket on serving plates. Serve steaks with tomatoes and potato salad.

Note: Variations: Rump steak (250g per person) and scotch fillet (200g per person) are suitable alternatives to sirloin for this recipe.

Photography by Louise Lister