Recipe Wednesday – Jamie Oliver’s Spanish Steak
Its been awhile since we posted a Recipe Wednesday, but that doesn’t mean we’ve stopped eating yummy food! Mostly its because the spot we use to photograph food is not nearly as gorgeous after dark and I don’t even leave Denver until dark these winter days.
This steak recipe is super easy (in true Jamie Oliver style) and very, very tasty.
Recipe is below!
Jamie Oliver’s Spanish-style Grilled Steak
2 fresh red chillies
1 red pepper
2 8 oz beef sirloin steaks
Sea salt and freshly ground black pepper
a good sprinkling of normal or smoked paprika
Olive oil
1 large clove of garlic
Extra virgin olive oil
1 lemon
crème fraîche, sour cream, or plain greek yogurt
1. To prepare your steaks – Put a griddle pan on a high heat and let it get screaming hot. Halve and de-seed your chillies and pepper, then cut both pepper halves in two. Season your steaks really well with salt, pepper and paprika. Drizzle with a good lug of olive oil and give the steaks a rub on both sides, making sure they are well coated in the seasoning.
2. To cook your steaks – Lay the steaks in your hot pan with the chillies and peppers. Cut the tip off the garlic clove and discard. Your steaks should take 5-8 minutes in total to cook, depending on how you like them – every minute, turn them over, rub the hot, charred side of the meat with the garlic and press down again. Don’t forget to flip your peppers and chillies over too. Remove the steaks from the griddle to a plate to rest for about 5 minutes. Cook the peppers and chillies for another 2 minutes, or until slightly charred, then remove to another plate and drizzle with extra virgin olive oil. Halve your lemon and squeeze the juice from one half over the steaks.
3. To serve your steaks – You can either leave the steaks whole or cut them into strips and serve them with the peppers and chillies piled on top. Lovely with a dollop of crème fraîche. Drizzle with the amazing meat juices, sprinkle with a pinch of paprika and finish with a nice drizzle of extra virgin olive oil and the juice from the other lemon half.
