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4 lean Scotch beef sirloin or rump steaks
For dry devil:
2 tsp black peppercorns, crushed
1 tbsp mustard powder
1 tsp cayenne pepper
For wet devil:
1 tbsp English mustard
1 tbsp Worcestershire sauce
1 pinch cayenne pepper
2 tsp lemon juice
4 tbsp tomato ketchup
The steaks can be coated in either the dry devil mix or brushed with the wet devil sauce, depending on your taste. The dry devil will be spicier.
For dry devil steaks, mix the peppercorns, mustard powder and cayenne pepper with 2 tbsp olive oil and smear over meat. Barbecue steaks for around 5 minutes (for rare), 8 minutes (for medium) or 12 minutes (for well done).
If you prefer wet devil steaks, mix the English mustard, Worcestershire sauce, cayenne pepper, lemon juice and ketchup together. Place the steaks on the barbecue and cook for 3 to 10 minutes (depending on how rare you like the meat) then baste with wet devil and cook for a further 2 minutes.
The wet devil can also be used as a dipping sauce and served with meat, fish or vegetables.
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