Grilled Picanha steak served with a delicious Hell Fire Pepper jus.
- Cook the steaks to the desired liking.
For the HellFire Pepper Sauce
- In a pot, over high heat, add the whisky and Robertsons Whole Black Peppercorns lightly cracked, and reduce the liquid by half.
- Add the Robertsons Cayenne Pepper.
- Add the hot made-up Knorr Jus as per the packaging instructions, and allow the flavours to infuse.
- Pour the sauce over the steak and garnish with dried onion petals.
JAM-PACKED Potatoes and SPUNKY beans.