Mash pepinos/pawpaw vinegar, sugar and ginger until soft or blend with immersion blender.

Place the steaks in a large Ziploc bag and cover with the pepino/pawpaw mixture. Mush it around so that the steaks are evenly coated and leave to marinate. Do not let them marinate for more than 3 hours, otherwise they go like chopped liver. After 2 1/2 - 3 hours, remove the steaks from the bag, discard the tenderinsing sauce and rinse the steaks very well under cold running water. Pat dry.

Place the steaks in a single layer, side by side, in a rectangular roasting dish and drizzle with oil.

Sprinkle with some coarsely ground black pepper. Turn the steaks over and again drizzle with oil and sprinkle with black pepper.

Braai, Barbeque or fry the steaks to perfection over high heat. Just before removing from the heat, brush with a little more oil, remove from the heat and allow to stand for 10 minutes, loosely covered in foil.

Sprinkle with a little salt and plate immediately.

Serve with Passover Gnocchi