This puts a twist on the classic pepper sauce, using native pepperberry, and pairs the steak with smoky onion.






Skill level

Average: 4.3 (3 votes)


  • 3 small brown onions
  • 2 tbsp extra virgin olive oil
  • 2 x 250g sirloin steaks
  • 3 tbsp honey
  • 2¼ tbsp white vinegar
  • ¼ cup soy sauce
  • ½ tsp ground pepperberry
  • 15 g cold butter
  • 1 bunch parsley
  • 3 spring onions, cut into 2 cm batons
  • 1 tsp sesame seeds
  • Salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Remove the steaks from the fridge about half an hour before starting to cook. 

1. Place onions on a barbecue or an open flame until completely blackened and soft in the centre, about 20 minutes. Set aside to cool.

2. Drizzle oil over steak and season well with salt and pepper on both sides. Heat pan over a high heat and cook for 2 minutes on each side, for medium rare. Remove the steaks from the pan and rest.

3. Deglaze pan with honey then add 2 tablespoons of vinegar, soy sauce and most of the pepperberry, reserving some of the pepperberry to sprinkle over the steak. Add butter to the sauce and stir through.

4. To finish the salad, remove and discard blackened outside layer of onions. Separate soft interior layers. Place in a bowl with parsley, spring onion, sesame seeds, a pinch of salt, a splash of white vinegar and a little extra olive oil. Toss.

5. Slice the steak and place on a plate. Pour the remaining juices from the board into the sauce, stir through and drizzle over the steak. Serve with the onion salad.