Pepper Steak & Mozzarella Sauce

2 pieces of porterhouse steak 1 tsp ground ginger and garlic 1 tsp mixed herbs

1 tsp steak and chops spice

1 tsp black peppercorns (roughly ground)

2 tsp cooking oil or olive oil 2 sprigs of rosemary (finely chopped)

Salt to taste

1 tbsp butter

1 clove garlic (finely chopped) 2 tbsp all-purpose flour 500ml (2 cups) milk

110g mozzarella cheese Pinch of black ground pepper

salt to taste

Wash and prepare steak. Add all spices, salt, mixed herbs and chopped rosemary and allow to marinate for half-an-hour. In a heated saucepan, pour oil and place the marinated steak to sizzle.

Allow to cook for five to eight minutes, depending on your preference (medium to well done). Turn steak and cook for another five to eight minutes and set aside.

In a measuring jug, add flour and milk, mix well until smooth.

In a heated saucepan, add the butter and finely chopped garlic.

Gradually pour the milk mixture and continue stirring with a wooden spoon or whisk on medium heat until mixture reduces to a smooth to thick consistency.

Add cheese and salt to taste. Sprinkle black pepper on sauce and pour over steak.

Serve with steamed vegetables and baby potatoes.