Pepper steak is one of the most delicious, yet lesser known signature dishes to come out the Caribbean. West Indian cuisine tends to favour red meat in their dishes, from oxtail to curry goat.
I adore this dish because of how easy it is to make and how well it keeps for meal prep. I actually find it tastes even better the day after as the flavour truly permeates the steak. It’s also one of the quickest dishes to make which suits the working person.
I hadn’t planned to do a recipe post for this. I had only planned to do a tutorial but on my soon to be released YouTube channel (subscribe so you are the first to see my first video once it goes up!), but I was asked so many times, it was only right.
I’ll also be showing a live tutorial of this recipe with some luxurious additions at What’s New Pop Up: Food, on the 11th February which you do not want to miss. Use my code FOODDOLL10 to receive 10% off the final release tickets here:
- Steak- pre cut strips or any tender cut such as sirloin, flank etc. 900g
- 2-3 Bell Peppers- various colours sliced
- Scotch Bonnet- ½ chopped, de-seeded
- Soy Sauce- 2 tablespoon
- Olive Oil- to coat pan
- Garlic- 1 crushed
- Crushed black peppercorns- enough to coat
- Pimento- 5
- Everyday or oxtail seasoning- 1 tablespoon
- Black pepper- ½ teaspoon
- Thyme- 3 fresh sprigs or one teaspoon
- Stock cube- 1 beef flavoured
- Honey- 1 tablespoon
- Onion- 1 small sliced thinly
- Scallion- 1 diced
1. First combine the sliced steak with half of the garlic, 1 tablespoon of soy sauce, the seasoning, black pepper, pimento and half of the thyme. Rub this in thoroughly.
2. Place your crushed pepper corns and a little salt on some cling film and coat the slices in the dry coating and leave to marinade for at least 20 minutes.
3. Heat some olive oil and brown your steak by rotating the pieces periodically. You’ll need to fry it on all sides to lock the flavour in.
4. Add the remaining chopped onions, scallion, thyme and garlic, followed by the bell peppers about 1 minute after (bell peppers sprout water so will prevent the onions from caramelising properly if put in at the same time)
5. Add the remaining soy sauce and honey, then combine thoroughly.
6. Add about half a cup of water, the scotch bonnet, the stock cube and then cover and cook down until the sauce is thick and the meat is tender.
7. Serve over white rice or a healthier option such as quinoa. You can also leave this to rest then portion this off into containers for meal prep.
The Food Doll.