Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Barbecue pepper steak sandwiches recipe

rate this recipe Thanks for rating!

Ready in 35 minutes

3 red peppers, pricked with a fork
2 x 300g sirloin steaks, trimmed of excess fat
2 tbsp olive oil
1 red onion, sliced into rings
Small baguettes, bread rolls or an unsliced crusty loaf
Handful salad leaves
1 ripe avocado, halved and stoned
4 tbsp good-quality tomato chutney (buy from a local farm shop or deli)

Add to my cookbook

Print this recipe

Email a friend

1. Light the barbecue and get the coals to medium heat. Cook the peppers whole for 20 minutes, turning occasionally, until the skins are blackened and they feel quite soft when prodded with tongs. Put in a bowl, cover with cling film and set aside to cool. Peel off and discard the blackened skin. Halve, deseed and cut the peppers into strips.
2. Meanwhile, lay the steaks out on a board and cover each with cling film. Using a rolling pin or the end of a wooden spoon, flatten out the steaks until 1cm thick. Brush the steaks on both sides with half the olive oil and place on a plate. Sprinkle with ground black pepper.
3. Add the steaks to the barbecue and cook for 1-2 minutes each side for medium-rare (or cook for longer if you like). Set them aside to rest for 5 minutes, then halve each one. While the steaks are cooking and resting, brush the red onion rings with the remaining oil. Cook on the barbecue for 3-4 minutes, turning halfway or until softened.
4. Split or slice the bread and grill on the barbecue for 1 minute each side, until toasted. Top each base with a handful of salad leaves. Using a spoon, scoop the avocado out of its skin and press on top of the salad. Add a steak half and some grilled pepper strips, a dollop of tomato chutney and the onion rings. Top with the remaining bread to serve.

Other recipes by Angela Boggiano

Other easy recipes

Carrot cake recipe

Fish pie recipe

Fabulously simple chocolate fudge cake recipe

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Crispy chilli chicken salad recipe

Chicken noodles recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Greek beef burger with beetroot relish recipe

Chocolate Top 10

Mince recipes

Quick pasta dishes

In This Month's Issue

This month's cover dish

Baked apples with caramel sauce and vanilla ice cream recipe

Try these new recipes:

Roast cod with bacon, tomatoes and basil recipe

Pork medallions with Verdi butter recipe

Beef, spinach and mozzarella ragù recipe

Hot smoked trout, cucumber and dill salad recipe

Pea shoot and egg salad with Parma ham and Pecorino recipe

Spaghetti with chicken, rosemary and artichokes recipe

Greek lamb pittas recipe

Spiced meatball curry recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Sept

New look mag with over 100 great recipes and ideas - James Martin's seasonal specials - Angela Hartnett's entertaining menu - Rachel Allen talks oats - The ideal kitchen - What tickles stars' tastebuds? - Meat-free marvels

Win a luxury break

Enter for a chance to win a weekend at the London Marriott Hotel & lunch at Ramsay's Maze Grill.

Buy 6 issues of delicious. for £6

These offers just get better and better...