for 4 people

To prepare

2	coloured peppers, cut into sixths
2	onions, cut into wedges
1 tbsp	olive oil
3 sprig	thyme
½ tsp	salt
400 g	rib eye steaks
1 tbsp	olive oil

Cheese sauce

½ dl	cream
150 g	tangy Tilsiter, coarsely grated
a little	pepper

To serve

¼ tsp	salt
4	mini-baguettes (each approx. 120 g), halved lengthwise
50 g	Jalapeños, drained

How it's done

To prepare

Place the peppers and all the other ingredients up to and including the salt in an unperforated grill tray, mix. Brush the meat with oil.

Charcoal/gas/electric grill

Cover and grill the peppers in the grill tray over/on a medium heat (approx. 200 °C) for approx. 20 mins. Grill the meat alongside for approx. 1 min. on each side.

Cheese sauce

Pour the cream into a pan, heat through. Add the cheese, melt while stirring with a whisk until smooth, season to taste.

To serve

Carve the meat, season with salt, place in the baguettes with the peppers and cheese sauce. Top with the jalapeños, serve immediately.

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