Holiday Countdown #2: Spanish Style Grilled Steak

 In my last post, I mentioned that Food Revolution Lasagne is always a contender for Christmas dinner. Well, here is the other one…Jamie Oliver’s Food Revolution Spanish-Style Grilled Steak. I originally made this for Valentine’s Day during my Food Revolution challenge. Later that year, I made it for my family for Christmas dinner and it became another family favorite for the holiday meal. My grandfather used to cook steaks on the grill for Christmas dinner when my mom was little and my dad took over the tradition when I was young. The first time I made this recipe for Christmas dinner it was definitely a nod to that family Christmas tradition. Jamie’s recipe for Spanish-Style Grilled Steak is simple and unique with a few awesome tricks that you won’t believe!

Happy Cooking,

Amy

 

Jamie Oliver’s Spanish-Style Grilled Steak

Food Revolution, pg. 235

Serves 2

2 fresh red chiles

1 red bell pepper

2 x 8-ounce beef top loin 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

1 cup crème fraiche or sour cream

To prepare your steaks:

Put a grill pan on a high heat and let it get screaming hot.  Halve and seed your chiles and bell pepper, then cut both bell 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.

To cook your steaks:

Lay the steaks in your hot pan with the chiles and bell 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 bell peppers and chiles over too.  Remove the steaks from the grill to a plate to rest for about 5 minutes.  Cook the bell peppers and chiles 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.

To serve your steaks:

You can either leave the steaks whole or cut them into strips and serve them with the bell peppers and chiles piled on top.  Lovely with a dollop of crème fraiche or sour cream.  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.