Rib-eye steaks with mini peppers

Rib-eye steaks with mini peppers

Total: 50 min. | Active: 35 min.
lactose-free
Nutritional value / person: 442 kcal
, Fat: 27 g
, Carbohydrate: 9 g
, Protein: 40 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stuffed peppers

100 g Cheddar, coarsely grated
1 tbsp breadcrumbs
3 sprig oregano, leaves torn off, in small pieces
250 g mini peppers, halved lengthwise, deseeded

Charcoal/gas/electric grill

100 g cherry tomatoes, cut in half
3 rib-eye steak (each approx. 200 g)
1 ½ tbsp olive oil
½ tsp salt
a little pepper

Sauce

1 shallot, finely chopped
1 garlic clove, squeezed
1 red chilli, deseeded, finely chopped
1 tbsp oyster sauce
1 tbsp fish sauce
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Utensils

Two unperforated grill trays or aluminium trays

How it's done

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Stuffed peppers

Mix the cheddar, breadcrumbs and oregano in a small bowl. Stuff the mini peppers with the mixture, transfer to a grill tray.

Charcoal/gas/electric grill

Spread the cherry tomatoes in the second grill tray. With the lid down, grill both trays over/on a medium heat (approx. 200 °C) for approx. 10 mins. Brush the steaks with oil, season, grill for approx. 3 mins. on each side. Place the cherry tomatoes in a bowl.

Sauce

Add the shallot to the cherry tomatoes along with all the other ingredients up to and including the fish sauce, mix.

To serve

Carve the steaks, serve with the sauce and mini peppers.

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