Peppered beef steaks with red onion salsa

Peppered beef steaks with red onion salsa

Category: Main meal | Serves: 2

Prep time: 15-20 minutes | Cooking time: 35-40 minutes


2 vine ripened tomatoes

1 tablespoon tomato juice

2-3 teaspoons olive oil

1 small red onion, finely chopped (about 115g/40z whole/unprepared weight)

1 teaspoon hot horseradish sauce

2 teaspoons chopped fresh parsley, plus extra to garnish

Freshly ground pepper, to taste

1 tablespoon mixed dried peppercorns

2 lean sirloin, rump or fillet steaks (each about 115-175g/4-6oz), trimmed of fat
  1. Make salsa: place tomatoes in bowl, cover with boiling water; leave for 30 seconds. Drain, cool slightly, then peel off and discard skins; de-seed and finely chop flesh.
  2. Put tomato flesh in bowl with tomato juice, 1 teaspoon oil, red onion, horseradish sauce, chopped parsley and black pepper; stir to mix well. Cover and set aside at a cool room temperature for 30-60 minutes to allow flavours to blend.
  3. Preheat grill to medium. Crush peppercorns using a pestle and mortar or rolling pin. Lightly brush steaks all over with remaining oil; coat with crushed peppercorns.
  4. Place steaks on rack in grill pan; grill for 3-5 minutes on each side, or until browned and cooked to your liking, turning once.
  5. Serve hot cooked steaks with red onion salsa spooned alongside. Garnish with extra chopped parsley. Serve with oven baked potatoes or fresh crusty bread and a mixed dark leaf salad.


  • Use plum tomatoes in place of vine ripened tomatoes. Use 2 shallots in place of red onion.

Nutritional information

Pepper Beef Steaks with Red Onion