How to Make Delicious Pink pepper berry steak

Pink pepper berry steak. A pink peppercorn (French: baie rose, "pink berry") is a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. Prized by French chefs, their vibrant, intriguing color led American cooks to add it to pepper grinders as a rainbow accompaniment or as a rosy take on For one thing, it's not actually pepper. Rather, it's the near-identical berry of two types of South American plants.

Pink pepper essential oil is frequently used in perfumes and body care products. It has a slight rosy smell that is accented with woody and smoky undertones, somewhat similar to juniper berries. Rich Harris shows you how to make an amazing peppercorn sauce to serve with steak - the perfect Valentine's dinner. You can have Pink pepper berry steak using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pink pepper berry steak

1. Prepare 5 lb of eye of round steak.
2. Prepare 1 tbsp of Adolphs meat tenderizer.
3. You need 1 tbsp of granulated garlic powder.
4. It's 1 stick of margarine.
5. You need 1 tbsp of pink pepper berries.

Pink Pepper berry oil is common species of Melon which is native to warm temperate regions. It is a small vine with yellow flowers and spade shaped green leaves. Pink Pepper berry herb has been used internally (as Tea) or externally (as ointment) for treatment of disorders of the gastroinstinal tract. Pink peppercorn berries can be found growing year-round.

Pink pepper berry steak step by step

1. Start your grill I used a little charcoal and oak wood.
2. Take each steak lightly score each side like cross hatched diamond shapes.
3. Add meat tenderizer and garlic. Let sit 30 minutes..
4. Put on the grill. Grill to desired doneness..
5. When done add margarine to each steak. Remove from grill let sit 10 minutes..
6. Take pepper berries and crush with a cooking hammer. Add a bit to each top. Serve hope you enjoy..

Pink peppercorn, botanically known as Schinus terebinthifolius, is not a peppercorn, rather the berry of the Brazilian Pepper Tree AKA Christmas berry tree or the Peruvian Pepper tree which is also known as the California pepper. Pink peppercorns lend foods a different kind of heat, closer to chiles than black pepper. They have the same peppery bite, but it's wrapped in a sweet fruity flavor reminiscent of a berry with an attitude. The peppercorns have a thin, fragile skin that can easily be rubbed off (a great lightly-flavored colorful. Pink peppercorn: Usually used as a garnish, pink peppercorns have a slightly sweet, floral flavor that is quite different from true pepper and closer to that of juniper berries, though much Sometimes whole peppercorns are crushed, which works well when pepper is used as a coating, as in steak au poivre.