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Ingredients

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Steak

Corn and Red Pepper Fritter

Peppercorn sauce

Preparation

  1. Steak

    • In a bowl, add the oil, Robertsons Barbeque spice and the steak. Marinate for at least 30 min.
    • On a hot griddle pan, seal the steak on each side for a few minutes to achieve grill marks and desired doneness. If you need to, transfer to a hot oven to finish the cooking process. Rest the steak for 1 min.
  2. Corn and Red Pepper Fritter

    • Mix together all the ingredients.
    • In a hot pan, add a little oil. Spoon the mixture into a pan and allow to cook on each side for a few minutes. Place on a paper towel to drain off the excess oil.
  3. Peppercorn sauce

    • Sauté the onions and garlic, then add the peppercorns and black pepper. Set aside.
    • Make a slurry by mixing the sauce powder into 100 ml milk until the powder is dissolved. In a small pot, bring the remaining milk to the boil and add the slurry while whisking continuously. Bring the sauce to the boil and simmer the sauce for 3 min, whisking continuously.
    • Add the peppercorn mix to the white sauce. Season to taste.
  4. To Serve

    • Serve with butternut crisps, lightly seasoned with Knorr Knorr Professional Original Aromat.
  5. Chef's Tip

    • The corn and red pepper fritter mixture can last up to 3 days in the fridge. Change up the dish by serving it with roasted potato wedges, as opposed to crisps.