Steaks do not necessarily need to be served with a creamy, calorie-laden sauce. Assuming you like your steak done medium or medium-rare, a good fillet doesn’t require an accompanying sauce at all. However, we have opted to include vegetables as our topping making it a complete meal. By caramelising and softening the peppers, this dish not only delivers on additional fibre and goodness, but it’s an attractive dish bursting with colour and flavour too.
- 2 TB olive oil
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 cloves garlic, peeled and finely sliced
- 2 x fillet steaks (175g each)
- freshly ground black pepper
- sea salt flakes
- 1 tsp flatleaf parsley, chopped to garnish
- Heat one tablespoon olive oil in a pan over moderate heat. Add all the peppers and cook until caramelised. Reduce the heat to low and cover with a lid, cooking them until they completely soften and wilt, stirring often. Add the garlic three-quarters of the way through.
- Season the steaks with freshly ground black pepper, then grill in a separate pan until browned and caramelised and done to your liking. If you have a thermometer probe, cook to 50°C and then remove from the heat to rest, where it will continue to rise to about 55°C – a perfect steak.
- Season the steaks with sea salt flakes and top with the mountain of caramelised peppers. Garnish with chopped parsley and serve with salad of your choice.