Get some Szechuan peppercorns (green and white peppercorns) and prepare yourself a barbecued pepper steak.

Mix one teaspoon of each color of peppercorns together and crush them.
Take the fat off the steak, as usual (I used sirloin for this but you can use rump). Press the mixed crushed peppercorns into both sides of the steak - firmly - use a meat cleaver (any flat implement would do). Then on the hot plate of your barbecue melt a little unsalted butter. When it's melted and the hot plate is not sticky, put the steak on but treat it with caution because you don't want too many peppercorns to fall off. And only turn it once, because if you turn it often the peppercorns will fall off and the flavour will go. If you want it rare (let's say it's about three-quarters or one inch thick), cook for 21/2 to 3 minutes on each side), about 4 to 41/2 minutes for medium, about 7 minutes for well-done meat.
When it's cooked put it on a cold plate, which helps the juices run out. Put a slab of unsalted butter on top and if, you like, sprinkle some chives or chopped parsley on top of the butter ... it tastes wonderful.