4 pork steaks
2 Tbsp. flour
1/2 tsp. freshly-ground white pepper
1/2 ripe sweet red pepper, grated very fine
1 Tbsp. water
pinch of cayenne pepper
pinch of red hot chilli peppers
1. Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling.
2. Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook, turning often.
3. Brush with remaining coating liquid just before turning.
In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook.
4. Remove the steaks to serving plates.
Yarrambat Estate Cabernet Sauvignon (2000)
Bright purple-red with clean and fresh bouquet with a classic mix of redcurrent, black current and cassis.