13 November 2014

What, you thought Mo's grew on their own? Ha, laughable... they need Moustache Fuel.

Moustache Fuel: Salt and Pepper steak naan
What, you thought Mo's grew on their own? Ha, laughable... they need Moustache Fuel. Whip some up to reward your fellow Mo's this Movember or use it for a late month donation driver in a sort of 'donation for nutrition' drive.

Mo Bro Chef Simon Fernandez

"I think the idea for this had been brewing in my subconscious after I was reminded the other day what a great combination of flavours peppers and steak is. I've been hankering for a (good) salt and pepper vibe, be it squid, ribs or prawns, but I've been sorely disappointed in my new hood. My usual salt and pepper concoction contains ginger and various other things, but I wanted to get more of a handle on the flavour Szechuan pepper so I've tried to keep the mix fairly pure leaning heavily toward the Szechuan. (It could handle more!)

Left alone with this kebab, the temptation of it's rare and sultry nature, is simply too great - resistance is futile! The rewards to the taste buds? When you bite into that soft warm Naan and the flavour combo of the juicy steak and pepper, followed by salty heat and sharpened by the lime and coriander you will be in heaven - it’s out of control!"

  • 25g salt
  • 20g Szechuan pepper
  • 4 small chillies
  • 10g black pepper corns
  • 1 large fillet or sirloin steak
  • 6 peppers (cut into rings)
  • 1 onion (sliced into strips)
  • 5g coriander (finely chopped)
  • 1/2 lime (zest & juice)
  • 30g mayo (or yoghurt)
  • 1 naan bread (buy or make you own)
  • Coriander to garnish
  • Mortar and pestle or spice mill
  • Fine sieve


Before anything make sure you've taken the beef out of the fridge so that it's at room temperature before you do anything to it.
Coat it in oil and salt and pepper mix.
Sear it in a hot heavy based pan (griddle pan if you like) until you have it cooked how you like, I like mine medium rare. Leave it to rest for 5 mins and slice up.

Collect the salt, Szechuan pepper, chillies and peppercorns together and either put them into a spice mill or a mortar and pestle. Mash 'em up until they form a smooth powder, and then pass that through a fine sieve. Done.

Wash them, slice them up and then dust them (heavy handedly) with the salt and pepper mix, then put them into a hot pan with a touch of olive oil.
Keep them going until they're charred on the edges to give you a really good chargrilled flavour.

Mix the coriander and lime and leave to the side. If you do this first, the flavour will develop more while you prepare everything else.

To Serve
Lay out that naan, add a touch of mayo or yogurt, cover in vegetables, and sliced beef, give a squirt / dollop of coriander sauce.

For more ideas of how to raise funds, click here.

To check out Simon's other recipes and to take part in one of his Super Clubs, click here: FerdiesFoodLab