Peppadew salsa-topped beef

If you're looking for inspiration for some lovely Christmas canapes, watch people chase the plate around for seconds of these Peppadew salsa-topped beef ones!

Makes: Approx 15

What you need:

• 450g rump steak, trimmed
• Ground black pepper
• 1 tbsp olive oil
• Approx 15 hot Peppadew Sweet Piquante Peppers, drained
• For the salsa
• 110g yellow and red cherry tomatoes, chopped
• 2 spring onions, finely sliced
• 1 garlic clove, peeled and finely diced
• ½ lemon, juice only
• 1 tbsp olive oil
• 2 tsp chopped fresh coriander
• salt and freshly ground black pepper
• rocket leaves, to garnish

What you do:

1. Combine all the salsa ingredients. Spoon the salsa into the drained peppadew and chill until ready to use.
2. Season the steak with the ground black pepper. Heat a griddle until smoking.
3. Brush the steak with the oil. Cook on the griddle for 4 minute each side. This will give you rare beef. For medium cook for 6-8 minutes and for well done cook for 7-9 minutes.
   
4. Leave the beef to rest for 5 minutes. Cut the beef into 2 cm square cubes.
   
5. Place the beef onto serving plates and top with the peppadew filled salsa.
   
6. Garnish with rocket leaves and serve.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy