Peppercorn Steak with Spicy Guacamole


Serves 4


  • 1 summer avocado, peeled, stoned and roughly chopped
  • 2 tomatoes, peeled, seeded and roughly chopped
  • 75g spring onion, finely chopped
  • 1 garlic clove, chopped
  • Handful of fresh coriander
  • Salt and ground black pepper
  • 125ml lemon juice
  • 50ml extra virgin olive oil
  • 1tbsp crushed peppercorn
  • 1tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tbsp olive oil
  • 4 x 200g beef fillets


  • Make the guacamole by putting the avocados, tomatoes, spring onions, garlic and coriander in a food processor.
  • Add the lemon juice and olive oil and process until smooth.
  • Mix the peppercorns, nutmeg and ginger and spread onto a plate.
  • Roll the edges of the steak in it so they are covered.
  • Heat the oil in a pan.
  • Cook the steaks for 4-5 minutes on each side (depending on your preference).
  • Allow to rest for a further 5 minutes.
  • Serve the steak with a spoonful of guacamole.
  • Serve with coriander rice and a salad.
DOWNLOAD ATTACHMENT: Others Peppercorn Steak
Skip to toolbar