BBQ steak with piquant pepper
- Preparation and cooking time
- Total time
- 1 hour marinating time
- Easy
- Serves 6
Ingredients
- 6 beef steaks, about 200g each
- 2 tsp sweet hot smoked paprika
- 2tsp pink peppercorns, lightly crushed
- 1 glass red wine
- 6-7 tbsp olive oil
- 2 red peppers
- 4 garlic cloves (unpeeled)
- 2 lemons
- Salt and pepper
Method
- STEP 1Lay the steaks in a shallow dish and sprinkle with 1 tsp paprika and the pink peppercorns. Pour on the wine and 2 tbsp olive oil, then cover and leave to marinate for at least 1 hour. Return to room temperature before cooking
- STEP 2Meanwhile, heat the oven to 200C/gas 6. Toss the whole peppers and garlic cloves with 2 tbsp olive oil and roast on a baking tray for 20 minutes until the skin is scorched and wrinkled. Leave to cool on the tray.
- STEP 3Squeeze the garlic pulp out of the skins into a food processor. Peel the roasted peppers, open and remove the seeds, then add to the blender with any juices. Whizz to a smooth paste.
- STEP 4With the motor running, add 1 tsp paprika, the juice of half a lemon and 2-3 tbsp olive oil, processing to emulsify. Add seasoning to taste.
- STEP 5Cut the other 1 and a half lemons into fairly thick slices, removing any pips.
- STEP 6Cook the steaks on the barbecue over a high heat, along with the lemon slices. Allow 3-5 minutes on each side or according to preference, and then allow to rest on a warm plate for 5 minutes. Serve topped with the lemon slices and accompanied by the sauce.
