BBC Good Food - - California Cool -

SERVES 4 PREP 5 mins COOK 15 mins EASY

1 large rib-eye steak (ap­prox 300g) 3 tbsp olive oil 2 gar­lic cloves, crushed but whole 2 green pep­pers, sliced 4 hot dog buns 60g smoked ched­dar, sliced yel­low mus­tard (we used French’s), to serve 2 tbsp crispy onions

1 Sea­son the steak well, then fry it with the gar­lic in hot oil for 4-5 mins on each side for medium rare. Put the steak on a board to rest and dis­card the gar­lic.

2 Add the pep­pers and a pinch of salt to the pan with ex­tra oil if needed and cook for 3-4 mins.

3 Heat grill to high. Thinly slice the steak. Fill each bun with a quar­ter of the steak, pep­pers and cheese slices. Grill for 2-3 mins, driz­zle with mus­tard and top with onions.

GOOD TO KNOW vit c • 1 of 5-a-day

PER HOT DOG 481 kcals • fat 24g • sat­u­rates 9g • carbs 37g • sug­ars 7g • fi­bre 3g • pro­tein 28g • salt 1.3g

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