Grilled steak with grilled bell pepper

Serves 4 people
Cooking time: 35 minutes

Ingredients

  • 4 ½-lb (200 g) steaks
  • 3 bell peppers
  • 12 Tbsp (175 g) creamy butter
  • 1 ⅔ cups (50 g) fresh garden herbs
  • 12 Tbsp (175 g) creamy butter
  • 1 clove garlic
  • 1 Tbsp olive oil
  • 2 tomatoes
  • Salt and pepper to taste
Wine suggestion: Malbec

A hearty wine that pairs well with roasted and grilled vegetables.

Preparation

Cut 3 bell peppers in half, remove seeds and membrane and slice lengthwise into slivers.

Combine 12 Tbsp (175 g) butter with 2 Tbsp freshly chopped garden herbs and a finely chopped clove garlic. Roll this up in ungreased paper and let firm in fridge.

Lay bell pepper in a large casserole dish and sprinkle with olive oil and ground sea salt and pepper.

Roast under grill approx. 35 minutes.

Cook 4 ½-lb (200 g) beef steaks in a grilling pan, approx. 4 minutes each side. Remove meat from pan and let rest in aluminium foil a few minutes.

Grill 4 tomato halves in grilling pan. Cut butter into slices.

Lay meat on a plate with a slice of herbed butter on top. Serve with grilled bell peppers and tomatoes.

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