- STEP 1
Lay 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 2
Meanwhile, 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 3
Squeeze 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 4
With 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 5
Cut the other 1 and a half lemons into fairly thick slices, removing any pips.
- STEP 6
Cook 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.