Pepper Crusted Steak

From Avery & her Mom Annamae Kiser


  • 8 sweet long peppers (green, red and cayenne)
  • 2 red sweet gypsy peppers
  • 2 cups extra-virgin Tuscan olive oil
  • 4 garlic cloves, sliced
  • 2 heirloom tomatoes, concasse
  • 1T red wine vinegar
  • Salt and pepper to taste
  • Black peppercorns to taste
  • 5 oz sirloin


  1. Char peppers on grill covered for good grill flavor (reserve two charred red peppers for puree). Pan fry peppers in olive oil until tender. Pour off ¾ oil and reserve. Add sliced garlic to oil and toast slightly to golden brown. Add tomato concasse and saute. Strain excess tomato water and reduce to three ounces; mount in olive oil. Finish with red wine vinegar. Season with salt and pepper. (Best with good dry sherry wine and parsley.)
  2. Take charred peppers and peel most of charred skin, remove seeds retaining natural juices through entire process. Blend pepper with olive oil until thick enough to make quenelle on plate.
  3. Steak: Crush black peppercorns on cutting board with underside of small sauté pan. Season steak with salt all around. Season with peppercorns on presentation side only. Grill steak to medium-rare. Cross hatch both sides 8 to 10 minutes; let rest.