Preparation Time: 5 minutes
Cooking Time (3/4 inch steak):
Rare: 2 1/2 minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
2 lean sirloin, rump or rib-eye steaks
1 teaspoon Sichuan peppercorns, crushed
1 tablespoon oil
For the Chili Butter:
1/4 cup butter, softened
1/2 inch piece fresh red chili, deseeded and finely chopped
- In a small bowl mix together the butter with the fresh chili. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate until required.
- Place the crushed peppercorns on a large plate and coat the steaks on both sides.
- Heat the oil in a large griddle or frying pan and cook as preferred.
- Top with a disc of chilli butter and serve immediately with a crisp green salad, sweet potato wedges or thinly cut roasted parsnips.