Grilled Beef Steaks with Padrón Peppers
Thin steaks seared quickly, served with peppers blistered with coarse salt. Ready in a moment and very light.
- Total
- 17 min
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- top round steak1.25 lb
- Padrón pepper11 oz
- garlic clove2
- olive oil4 tbsp
- coarse salt1 tsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Take the beef cutlet out of the fridge 10 minutes before and pat it dry with paper towels.
- 2
Wash and dry the Padrón peppers well. Heat 3 tablespoons of olive oil in a skillet and fry them over medium-high heat, tossing, until the skin blisters, about 5 minutes.
- 3
Transfer them to a plate and sprinkle with coarse salt.
- 4
Heat a griddle or skillet well with the remaining olive oil and the sliced garlic, and remove the garlic when it starts to brown.
- 5
Sear the steaks 1 minute per side, without crowding them.
- 6
Season the steaks with salt and black pepper as you remove them and serve right away with the Padrón peppers and the garlic on top.
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