Firing up the BBQ this weekend? Do yourself favour and forgo the usual pink-sausage-and-burger routine, invest in some decent steaks and cook them Gordon Ramsay-style (note: this doesn't have to include swearing at the missus or throwing your spatula at the dog).
The big man has kindly let Esquire in on one of his favourite ways to cook beef el fresco, with a sauce made of pink peppercorns, paprika and peppers.
“This recipe is a great excuse for firing up the grill," he promises. We couldn't agree more.
4 - 6 beef steaks, about 200g each
2 tsp sweet hot smoked paprika
2 tsp pink peppercorns, lightly crushed
1 glass red wine
6 - 7 tbsp olive oil
2 red peppers
4 garlic cloves (unpeeled)
Salt and pepper
Lay the steaks in a shallow dish and sprinkle with 1 tsp paprika and the pink
peppercorns. Pour on the wine and 2 tbsp olive oil, then cover and leave to
marinate for at least 1 hour. Return to room temperature before cooking.
Meanwhile, heat the oven to 200C/gas 6. Toss the whole peppers and garlic
cloves with 2 tbsp olive oil and roast on a baking tray for 20 minutes or until the
skin is scorched and wrinkled. Leave to cool on the tray.
Squeeze the garlic pulp out of the skins into a food processor. Peel the roasted
peppers, open and remove the seeds, then add to the blender with any juices.
Whizz to a smooth paste.
With the motor running, add 1 tsp paprika, the juice of 1/2 a lemon and 2 - 3
tbsp olive oil, processing to emulsify. Add seasoning to taste.
Cut the other 11/2 lemons into fairly thick slices, removing any pips.
Cook the steaks on the barbecue over a high heat, along with the lemon slices.
Allow 3 - 5 minutes on each side or according to preference, and then allow to
rest on a warm plate for 5 minutes. Serve topped with the lemon slices and
accompanied by the sauce.
Gordon Ramsay is supporting Orchid’s Big BBQ initiative, helping to fight male cancer.