Goldew Pepper Salsa Topped Beef

What you'll need

Makes approx 15

450g rump steak, trimmed
Ground black pepper
1 tbsp olive oil
Approx 15 Whole sweet and sour Goldew Peppers
For the salsa
110g yellow and red cherry tomatoes, chopped
2 spring onions, finely sliced
1 garlic clove, peeled and finely diced
½ lemon, juice only
1 tbsp olive oil
2 tsp chopped fresh coriander
salt and freshly ground black pepper
rocket leaves, to garnish

 

How you do it

1. Combine all the salsa ingredients. Spoon the salsa into the drained Goldew Peppers and chill until ready to use.
   
   
2. Season the steak with the ground black pepper.  Heat a griddle until smoking.
   
   
3. Brush the steak with the oil.  Cook on the griddle for 4 minute each side.  This will give you rare beef.  For medium cook for 6-8 minutes and for well done cook for 7-9 minutes.
   
   
4. Leave the beef to rest for 5 minutes.
   
   
5. Cut the beef into 2 cm square cubes.
   
   
6. Place the beef onto serving plates and top with the Goldew Peppers filled salsa.
   
   
7. Garnish with rocket leaves and serve.