Grilled Kampot Pepper Steak
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Submitted by Robert E. Pianka
From the Chef
“Kampot Pepper, from then French Indochina, was the preferred pepper when Steak au Poivre was being invented.”
- 4 teaspoons Kampot black pepper / ground or crushed
- 2 Delmonico Steaks
- Extra Virgin Olive oil
- Sea Salt
Brush the steaks with olive oil. Rub on both sides with salt and 1 teaspoon Kampot black pepper.
Let it marinate for 30 mins.
Grill steaks on hot coals for 2-3 mins each side for medium rare. Serve immediately.
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