Spicy tomato-mar­i­nated steak

Landscape (UK) - - In the Garden -

Place the sun­dried toma­toes and the oil in a food pro­ces­sor. Trim the chilli. De­seed and chop for mild heat, leave the seeds in place for ex­tra heat. Add to the food pro­ces­sor. Zest in the le­mon then add its juice and the mint. Sea­son and blitz un­til smooth. Place the steaks in a shal­low dish and pour over the mari­nade, mak­ing sure all the meat is well cov­ered. Place in the fridge for 1 hr. Re­move and al­low to come up to room tem­per­a­ture as the bar­be­cue is lit. As the bar­be­cue’s coals be­come com­pletely white, place the rack on the sec­ond to bot­tom po­si­tion and heat for 10 mins. Place the steaks on it and cook for 4 mins. Turn and cook for an­other 4 mins. Place at the sides of the rack, where it is cooler. Leave to rest for 10 mins be­fore serv­ing.

Serves 2 2 x 150g sir­loin steaks 100g sun­dried toma­toes, plus 2 tbsp of their oil 1 red chilli 1 le­mon 2 tbsp fresh mint leaves sea salt and black pep­per The bar­be­cue is only used to cook on once the coals are white. At this point the sooty smoke,...

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