Saturday, 18 October 2014

Caramelized Bell Pepper Steak

It's all about meat tonight!  I don't think there it too much that can beat a great piece of grilled steak. It is something we enjoy at least once a week, and tonight is the night.

I tend to use rib-eye, also known as Scotch Fillet or Cowboy Cut as it is both flavourful and tender and perfect for the griddle pan or BBQ.  It is also a really great piece of meat to slow oven roast.

This marinade sounds rather strange as it has fish sauce it in, however it is just one of those things that works. Do remember that Soy sauce is salty, so I tend not to add extra salt when grilling.

Caramelizing the bell peppers is so easy and much better than buying store-bought as you can add more or less sugar (or sweetener powder if you prefer) and even a punch of fresh chilli to give it some kick.

Suitable for 2 meat lovers.

1 tsp fish sauce
3 tsp Soy sauce
1 tsp brown sauce / or HP Sauce
2 x 250g thick Rib-Eye steak
Olive oil
1/2 red pepper, seeded and sliced length ways
1/2 yellow pepper, seeded and sliced length ways 
1/2 white onion, sliced length ways
1 Tbsp sugar
Salt & pepper to taste
30ml Brandy
Knob of butter
Parmesan, shaved for garnish

Mix fish sauce, soy and brown sauce in a shallow dish and add steaks
Marinade for at least 30 min at room temperature turning a few times

Pre-heat oven at 180'C
Heat 2 Tbsp oil on medium heat in a pan
Add peppers and onion and cook for about 8 min until soft
Add sugar and cook for a further 5 min to caramelize
Season with a little salt & pepper

Heat a little oil in an oven proof skillet and sear steak on each side for 3 min (no more)
Add brandy a cook alcohol off for 1 min
Place skillet in the oven and grill for a further 2 min - 3 min (pending how you like it)
Remove from oven and add a dollop of butter on each steak
Cover skillet with aluminium foil and allow to rest for 5 min
Serve with roasted peppers and shaved Parmesan