Barbecue pepper steak sandwiches
- August 2007
- 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)
- 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.
- 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.
- 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.
- 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.
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