Throw together a Mexican-style extravaganza that is light and fresh with these cocoa-coated steaks with grilled Mexican peppers.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the herb butter
¼ cup butter
Zest of 1 lemon,
2 tbsp finely chopped coriander
For the cocoa-coated steaks
1 cup piquanté peppers
1 tbsp chilli flakes
2 tbsp cocoa powder
1 tbsp brown sugar
1 tbsp paprika
1 tsp ground cumin
1 tsp dried origanum
1 tsp garlic flakes
2 tsp sea salt
1 kg rump steak
To serve
2 red peppers, chargrilled
2 jalapeños, chargrilled
Handful fresh parsley, chopped

METHOD
For the herb butter
1. Using a handheld mixer, cream the butter with the lemon zest and chopped coriander. Refrigerate.
For the cocoa-coated steaks
1. Char the piquanté peppers in a hot pan for 5 minutes, until blistered. Allow to cool for a while.
2. Mix all the seasoning – chilli, cocoa, brown sugar, paprika, cumin, origanum, garlic and salt together. Brush the steak with oil then press seasoning on to coat.
3. Prepare a hot frying pan or grill with oil and grill the steak to your taste. Cut in slices and allow to rest for 3 minutes before serving.
4. Top with parsley and serve as tapas with the peppers, jalapeños and herb butter.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Pair your feast with this traditional Mexican sangrita.