Green Peppercorn Steak
|Lean fillet steaks||24 Ounce (4 Steaks, 175 Gram / 6 Ounce Each)|
|Green peppercorns in brine||1 Tablespoon, drained|
|Light soy sauce||2 Tablespoon|
|Balsamic vinegar||1 Teaspoon|
|Cherry tomatoes||8 , halved|
|Thyme sprigs||1 (For Garnish)|
Preheat a griddle pan until it is very hot.
Cook the steaks for 2-3 minutes on each side.
Remove them from the pan and keep hot.
Add the peppercorns, soy sauce, balsamic vinegar and cherry tomatoes to the griddle pan.
Allow the liquids to sizzle for 2 minutes or until the tomatoes are soft.
Spoon the sauce over the steaks and serve immediately, garnished with sprigs of thyme.