I've never been a huge pepper steak fan until I tried this trick! Instead of adding the pepper before cooking and risking it getting burnt and bitter tasting, we add the freshly ground goodness as soon as the steaks are cooked.
Much fresher and more pepperier!
The thing I love about this is how the hot peppery meat contrasts beautifully with the creamy ricotta.
enough for: 2
takes: 15 minutes
2 steaks
1-2 tablespoons freshly ground pepper
8 tablespoons ricotta
1 tablespoon sherry or wine vinegar
1 bag salad leaves
1. Heat a frying pan or your BBQ on a very high heat. Rub steaks with a little oil. Season with salt and sear for 4 minutes on the 1st side.
2. While the steaks are cooking, whisk vinegar with 2-3 tablespoons extra virgin olive oil and a little salt in the bottom of a medium salad bowl. Toss in the salad leaves.
3. Turn steaks. Sprinkle pepper on the cooked side. Keep cooking for another 2-3 minutes or until steaks are cooked to your liking.
4. To serve, divide ricotta between two plates. Top with steaks (pepper side up) and serve salad on the side.
Variations
vegetarian / vegan - try mushroom 'steaks' or eggplant 'steaks' . And see dairy-free options for vegans.
dairy-free - just skip the ricotta or replace with mashed potato or hummus.
more substantial / carb lovers - serve with easy home fries or mashed potato or roast spuds or crusty bread.
different meat - also great with lamb chops.
more veg - serve with frozen peas cooked in a little butter. Or add different raw veg to the salad.
paleo (grain, legume & dairy-free) - replace ricotta with avocado, cashew butter or roast sweet potato.
Waste Avoidance Strategy
steaks - freeze them.
ground pepper / sherry or wine vinegar - keep them in the pantry.
ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.
Problem Solving Guide
too peppery - next time use less pepper. For now try scraping the pepper off and discarding.
too dry - sounds like overcooked steaks. Add more ricotta this time and next time, be prepared to take them off the heat earlier.
setting off the smoke alarm! - it's important to use a pan that will fit the steaks snugly because any extra surface area is a chance for juices from the steak to accumulate and burn >> smoke problem. Also be sparing with the oil you use. Best alternative is to cook the steaks on a BBQ outside.
tough steaks - if they aren't overcooked (see too dry) you can blame your butcher! Next time try a different cut or a different butcher.
bland - more salt and if that doesn't fix it, blame your butcher.
Serving Suggestions
Lovely on its own.