Rib-eye steaks with mini peppers
Ingredients
for 4 person
| 100 g | Cheddar, coarsely grated |
| 1 tbsp | breadcrumbs |
| 3 sprig | oregano, leaves torn off, in small pieces |
| 250 g | mini peppers, halved lengthwise, deseeded |
| 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 |
| 1 | shallot, finely chopped |
| 1 | garlic clove, squeezed |
| 1 | red chilli, deseeded, finely chopped |
| 1 tbsp | oyster sauce |
| 1 tbsp | fish sauce |
How it's done
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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