Page 5 - Fresh Magazine - Summer 2017

ebrbemaestro

Kevin Dundon shares his master barbecue tips for your summer gatherings.

Grilled rib-eye steak sambos with grilled peppers
SERVES 4

4 x 225g rib-eye steaks Lay the steaks out at on a large with salt and pepper, stirring to coat Grill the marinated steaks over a
5 or 6 black peppercorns, dish and scatter with the crushed all the peppers in the oil. Divide direct heat for 6 minutes on each
crushed peppercorns, garlic and dried mixed the peppers between the four foil side, until lightly charred and cooked
4 garlic cloves, crushed herbs. Drizzle with 3 generous parcels. Loosely wrap up the foil to your liking. Season well while
2 tablespoons dried mixed herbs tablespoons of balsamic vinegar and around the peppers, making sure grilling, but don’t move the meat
6 tablespoons balsamic vinegar 3 tablespoons of olive oil. Cover the they’re tightly sealed, and place while it’s cooking.
6 tablespoons olive oil dish with cling lm and set aside for on the barbecue. Cook for 15 to 20 Transfer the steaks to a nice large
3 red peppers, quartered an hour or two at room temperature. minutes over an indirect heat so cutting board. Add the roasted
2 green peppers, quartered Meanwhile, preheat the barbecue to that the foil doesn’t burn and the pepper parcels and open them up
2 yellow peppers, quartered a high heat and oil the ridges of the peppers soften and catch the smoky to sprinkle with the fresh basil and
1 lemon, zest only grill rack. Make four large squares of barbecue avours. Remove from rocket. Drizzle the steaks with the
salt and pepper aluminium foil. the barbecue and leave to cool until remaining vinegar and a tablespoon
2 dessertspoons fresh basil Place all the peppers in a large bowl ready to serve. of olive oil. Serve immediately with
leaves with the lemon zest. Drizzle with 2 the ciabatta bread.
rocket leaves, to serve tablespoons of the oil and season
4 small ciabatta breads
SUMMER 2017 FRESH | 3

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