Peppercorn Steak with Grilled Corn and Potatoes
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Peppercorn Steak with Grilled Corn and Potatoes

By January 21, 2018

One of my absolute favourite sauces is peppercorn sauce. There is something about green peppercorns I just love. They aren’t too potent, instead they are nice and soft and so full of flavour. This sauce has a little kick to it without it being too overpowering or uncomfortable to eat. Try it over chicken schnitzel or just over a big bowl of BBQ’d veggies (especially potatoes!) – Peta

Recipe Tester Feedback: "This is such an easy recipe that will certainly impress everyone at your next BBQ. The hero of this dish is definitely the sauce, I had to stop my husband drinking it from the bowl!" - Shannah

No: Gluten / Egg / Nuts
Contains: Dairy

Total Preparation Time 40 minutes
Serves 4
Cannot be frozen

Ingredients

Method

  1. Fire up the BBQ to a medium heat.
  2. Brush the corn (4) and potatoes (8) with a little oil. Place potatoes into a BBQ safe baking tray and transfer to the BBQ.
  3. Cook with the hood closed for 20 minutes to bake. Add the corn to the grill just before beginning your sauce.
  4. Cook your sauce before cooking your steaks to give your sauce a little time to thicken whilst cooling slightly. Place the cream (200ml), stock (200g), mustard (1/2 Tbsp) and peppercorns (30g) to the bowl. Program 10 minutes / 100C / Speed 2.
  5. Add cornflour (1 Tbsp) to hot water (1 Tbsp) in a small bowl and mix to combine with a spoon.
  6. Add the cornflour mixture to the peppercorn sauce. Program 3 minutes / 100C / Speed 2. Season with a little salt if needed. Set aside.
  7. Season your steaks with a little salt and pepper and cook on the BBQ to your liking.
  8. Serve the sauce over the sizzling hot steaks with the barbecued corn and potatoes. Alternatively, try with the yummy Steamed Corn with Spicy Lime Salt!
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