Using all fresh ingredients and flank steak bought from the Butcher Bar the day of made this dish to die for. I love black pepper but never had the patience to ground peppercorns. However since it’s a core ingredient (as reflected in the name) in this recipe, I went the extra mile and it was unarguably worth the additional two whole minutes it took to do it.
What I would do next time is try doubling up on the sauce ingredients to make it more saucy so that I can slather it over my rice. Mmmmm…