Grilled Steak with Smoky Bell Pepper Purée
"Elevate your next dinner with tender, butter-basted fillets served alongside a vibrant, silk-smooth pepper purée that captures the essence of open-fire cooking."
Instructions
In a small bowl, mix olive oil, freshly ground black pepper, and a small splash of lemon juice. Lightly season the steak fillets with salt, coat them with the marinade, and set aside at room temperature while you prepare the peppers.
Halve the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil to prevent sticking.
Grill the bell peppers over high heat, turning occasionally, until the skins are evenly blackened and blistered. Transfer to a bowl and let cool slightly.
Once cool enough to handle, peel away the skins. Place the peeled peppers in a blender with garlic cloves, a pinch of salt, and a drizzle of olive oil. Blend until completely smooth and creamy. Adjust seasoning as needed and keep warm.
Remove the steaks from the marinade and grill over medium-high heat for about 8–10 minutes total, turning once, until cooked to your preferred doneness.
During the final minute of cooking, add butter and fresh thyme to the grill or pan. Baste the steaks with the melted butter and herbs to enhance flavor and aroma.
Remove the steaks from the heat and let them rest for a few minutes. Serve hot with the bell pepper purée on the side, finishing with a light drizzle of lemon juice just before serving.