Spicy Five-Pepper T-Bone Steaks
2 Tasman Yearling Beef T-Bone Steaks
3 tbsp coarsely ground mixed peppercorns (black, white, green and pink)
2 tsp sea salt
1/8 tsp ground red pepper
Spicy Peppercorn Steak Sauce
2 tsp vegetable oil
¼ cup chopped onion
1 tsp minced garlic
1 cup tomato sauce
½ cup beef stock
1/3 cup sultanas
3 tbsp balsamic vinegar
1 tbsp molasses
1 tbsp soy sauce
Additional beef stock (optional)
Combine Five-Pepper Seasoning ingredients in small bowl; mix well. Reserve 2 teaspoons for Spicy Peppercorn Steak Sauce. Set aside mixture for seasoning beef steaks.
To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1-2 minutes or until tender but not browned. Stir in tomato sauce, stock, sultanas, vinegar, molasses, soy sauce and reserved 2 teaspoons of Five-Pepper Seasoning; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavours, stirring occasionally. (Sauce will thicken slightly.)
Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.) Return sauce to saucepan; keep warm until ready to serve.
Press remaining Five-Pepper Seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill covered, 11-16 minutes, turning occasionally.
Place on warmed Plates. Serve with sauce.
Serve this classic steak with simple sides such as grilled vegetables and oven roasted chips.