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Peppadew® Goldew Peppers Recipe

Grilled Steak with PEPPADEW® Goldew Pepper Butter & Golden Potatoes Recipe


2 x 200 g (7 oz.) sirloin steaks
80 ml (2.7 fl oz.) dry Sherry
60 ml (2 fl oz.) oyster sauce
60 ml 2 fl oz.) light soy sauce
2 tbsp (0.8 oz.) caster sugar
1 tbsp (0.5 fl oz.) olive Oil

PEPPADEW® Goldew Pepper butter

200g (7 oz.) unsalted butter, softened
½ tsp salt
½ tsp pepper
1 clove garlic, minced
Fresh chives parsley, adjust to taste
155g (5.5 oz.) PEPPADEW® Goldew Peppers, chopped

Golden Potato

500g (1.1 lb) waxy potatoes, sliced thin
80g (2.8 oz.) PEPPADEW® Goldew Peppers torn
30g (1.1 oz) butter
150g (5.3 oz) parmesan, grated
350ml (11.8 fl oz./9.4 oz) beef or vegetable stock
1 egg, beaten
Salt, pepper to taste

Additional Info
  • Serves 2

  • Prep Time 2hrs

  • Cook Time 5min


Place the sherry, oyster sauce, soy sauce, sugar and olive oil in a large bowl and stir until the sugar is dissolved.
Add the steaks then cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.
Meanwhile, prepare the PEPPADEW® Goldew Pepper butter, while the steaks are marinating.

PEPPADEW® Goldew Pepper butter
Begin with unsalted butter that has been softened.
With the heal of your hand, press the stick of butter onto a cutting board.
Add all the ingredients
With a chef’s knife, combine the recipe ingredients and butter together until they are completely blended together.
Place the blended butter on a sheet of waxed paper. Fold one edge of the waxed paper over the butter and wrap it under the butter.
Smooth the butter into a log.
Once the butter is shaped into a log, roll the log up in the waxed paper.
Seal the butter roll by twisting the ends of the waxed paper in opposite directions.
Chill the butter in the freezer for a minimum of one hour.

Golden Potato

Layer the potatoes and PEPPADEW® Goldew Peppers in a casserole dish that has been buttered
Heat the stock, and then add seasonings and the egg
Pour over potato and cover with parmesan cheese
Bake at 150oC until potato is tender, and crust is golden

Preheat a frying pan or barbecue until hot.
Sear the steaks for 2 minutes each side, by which time they will be done if you like rare steak.
Continue cooking over a medium heat for 1 to 2 minutes on each side for medium and 2 to 3 minutes on each side for well done.
Remove the steaks from the pan and allow to rest for 5 minutes in a warm place.
Slice and arrange on plate topped with PEPPADEW® Goldew Pepper Butter and some golden potato.

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