4 rump steaks
12 Schwartz Black Peppercorns , crushed
150 ml (1/4 pint) tomato ketchup
2 tbs soft brown sugar
2 tbs soy sauce
1 tbs vinegar
25 g (1 oz) butter
1 tbs oil
1 tsp Schwartz Parsley
Sprinkle each steak on both sides with crushed Peppercorns according to taste. Press the pieces of Pepper well into the meat.
Combine ketchup, sugar, soy sauce and vinegar in a measuring jug and make up to 300ml (1/2 pint) with cold water.
Grill the steaks as required. Transfer the steaks to a serving dish and keep warm whilst making the sauce.
Add the sauce to a frying pan. Bring to the boil, stirring. Pour a little of the sauce over the steaks and garnish with a sprinkling of Parsley.
Serve remaining sauce seperately.
Makes 4 servings.
