Serves: 2 Prep: 15 mins Cook: 40mins
For the marinade:
2 garlic cloves, crushed
2 tbsp olive oil
2 tsp cumin
2 tsp paprika
2 tsp balsamic
2 tbsp provence herbs
1 sprig rosemary chopped finely
2 tsp honey
salt & pepper
Combine all the ingredients for the marinade in a shallow dish and mix well into a paste. Place the steaks in the marinade and coat evenly on both sides. Season with salt & pepper. Cover with cling film and refrigerate for 4-6 hrs to get the best flavours. Remove from the fridge 30mins to 1 hr before cooking to allow the meat to come to room temperature.
Bring a frying pan or griddle pan to a very high heat, almost smoking. Place steak on the pan and grill for 2-3 minutes on each side for medium-rare steak or longer for more well-cooked meat.
Preheat the oven to 200C. Place the peppers, whole, on a baking tray and roast in the oven for 30-40mins, turning half way through. Remove from the oven and cover with cling film or place in a zip lock bag. After a few minutes, remove from the bag/cling and peel the skin off the pepper. The skin should easily come away at this point. Remove the core and seeds and slice into pieces for serving.
Why not cook a few extra peppers and use them in a salad the next day or serve with some pan fried courgette and aubergine and a drizzle of balsamic vinegar - de-licious!!
Sweet Potato Mash:
1kg sweet potato or 2 medium size sweet potato
large handful spinach leaves
Peel and cut the sweet potato into chunks. Place in a pot of boiling water and cook for about 20 minutes or until tender depending on the size of the pieces. Drain off water, add the butter and mash until nice and smooth. Add the spinach and stir through gently. The spinach will cook gently and wilt from the heat of the potatoes.
Serve the mash with an extra blob of butter on top and enjoy a nice glass of red wine with your steak! The perfect dinner!