Oakleigh Ranch Pepper Wagyu Beef Steaks

SERVES 4

Beef steaks
4 Oakleigh Ranch striploin steaks (8oz each, or cut to 3/4 inch thick)
2 tbsp White Peppercorns
2 tbsp Black Peppercorns
1/2 tablespoon Sea Salt
60ml olive oil
2 red peppers, seeds and membrane removed, quartered

Roast thyme potatoes
1 lb White Potatoes, unpeeled and cut into 1 inch chunks
1 Bunch Fresh Thyme
60ml Olive Oil
Sea Salt and ground Black Pepper

• Preheat oven to 190°C / Gas Mark 5


• Preheat grill on high heat.


• For the beef steaks, combine the white and black peppercorns, and sea salt in a mortar and crush until coarsely cracked and combined.
• Press the pepper mixture onto each steak to coat well.
• Evenly drizzle one tablespoon of the olive oil over the steaks. Cover and let marinate.
• Brush the remaining olive oil over red peppers.
• Place the peppers under the grill (skin side up) until skin has blistered and just blackened.
• Remove from the grill and transfer to a plastic bag. Seal and set aside to cool.


• To roast the potatoes, place them with the thyme leaves (stems removed), in a roasting pan.
• Drizzle with olive oil and toss until well combined. Season to taste.
• Roast in a preheated oven for 50 minutes, tossing occasionally, until golden and cooked through.


• To cook the beef steaks, preheat a char-grill or barbecue on high heat.
• Cook the steaks for three minutes on each side for rare or until cooked through to your liking.
• Remove the steaks from the char-grill. Cover and set aside to rest for five minutes.
• To serve, peel skin from red peppers and discard.
• Cut the roasted red peppers into long, thin slices and arrange on plates.
• Top with a beef steak, accompanied by the roast potatoes.