4 x 150 (5.3 o.z) to 200g (7.5 oz.) rib eye steak
Whole Hot Peppadew® Sweet Piquanté Peppers and Cilantro seasoning to taste
A drizzle of olive oil
Peppadew® Sweet Piquanté Pepper Relish Sauce:
15 ml (1 tbsp) butter
60 ml (1/4 cup) mushrooms, very finely diced
1 carrot, very finely diced
1 small onion, very finely diced
20 ml (4 tsp) tomato sauce
10 ml (2 tsp) Worcestershire sauce
60 ml (1/4 cup) Mild Peppadew® Sweet Piquanté Pepper Relish
15 ml (1 tbsp) honey
30 ml (2 tbsp) red wine
15 ml (1 tbsp) fresh parsley, finely chopped
salt and ground black pepper to taste
Season the steak with whole Hot Peppadew® Sweet Piquanté Pepper and Cilantro seasoning and rub in with a drizzle of olive oil. Set aside at room temperature for 30 minutes.
Prepare the sauce. Heat the butter in a large frying pan and sauté the mushrooms, carrot and onion for 5minutes. Add the remaining ingredients and simmer for 3 minutes until the sauce is thickened slightly. Keep warm.
Grill the steaks to your liking and serve with the sauce spooned over the steaks.
Liven up your favourite grilled rib eye steak with the deliciously perky Peppadew® Sweet Piquanté Pepper Relish. Serve with baked potatoes and a crisp mixed salad.