Pepper Steak

For pepper steak, we usually use a wider cut of ribeye roast. It is grilled, and the cooking time determines how it will be: rare (grill for 3 minutes on each side), medium (5 minutes on each side), or well done (6 minutes on each side).

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, beef, fillet - lung roast

  • 1 piece Juice, lemon

  • 0.5 dl Oil, plant, sunflower

  • 0.25 teaspoons Salt, table

  • 4 spoon Spices, pepper, black

Steps

  1. Wash the lemon, cut it in half, and squeeze it. Mix the oil and lemon juice together in a bowl. Marinate the steaks in the prepared marinade for 1 hour.

  2. Heat the grill and the grill rack. Crush the peppercorns in a mortar. Remove the steaks from the marinade and lightly salt them on both sides, then generously sprinkle with the crushed pepper. Press a few peppercorns into the meat.

  3. Oil the grill rack. Quickly sear the meat on the heated grill on both sides, for 6 minutes on each side. When flipping the steaks, use tongs instead of a fork to avoid piercing the meat, which would cause the juices to escape.

  4. Arrange the grilled steaks on plates and serve with a side dish, accompaniment, and salad.

Nutrition Information (Per 100g)

  • Calories: 147.8 kcal
  • Fat: 6.38 g
    • Saturated Fat: 1.74 g
  • Carbohydrates: 0.29 g
    • Sugars: 0 g
  • Protein: 20.29 g
  • Fiber: 0 g

Advice

The steaks can also be cooked in a (grill) pan.