for 4 person

To marinate

1 ½ tbsp	mild paprika
2 tsp	garlic powder
2 tsp	onion powder
2 tsp	chilli powder
2	T-bone steaks (approx. 700 g/approx. 4 cm thick)
2 tbsp	olive oil

Chilli oil

3	red chilli peppers, finely chopped
1	red chilli, finely chopped
1 ½ dl	water
2 tbsp	rice vinegar
1	organic lime, use a little grated zest and 1 tbsp of juice
1	garlic clove, squeezed
½ tbsp	ground cane sugar
½ tsp	salt
3 tbsp	olive oil

Charcoal/gas/electric grill

1 tsp

salt

How it's done

To marinate

Mix the paprika with all the other ingredients up to and including the chilli powder. Brush the meat with oil, sprinkle the rub on top so that the steaks are completely coated. Set the meat aside at room temperature for approx. 1 hr.

Chilli oil

Add the chilli peppers, chilli and water to a pan, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 10 mins. Add the vinegar and all the other ingredients up to and including the salt, mix, simmer (uncovered) for approx. 10 mins. until the liquid has almost completely evaporated. Allow the sauce to cool slightly, pour in the oil, stir.

Charcoal/gas/electric grill

Salt the T-bone steaks. With the lid down, grill the meat over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side. Slide the steaks to the edge of the grill and finish grilling over indirect heat for approx. 4 mins. on each side. Remove the meat from the grill, wrap tightly in foil and leave to rest for approx. 10 mins. Carve the steaks, serve with the chilli oil.

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