Roast Rump Steak with Stuffed Pepper

Ingredients: for two people

• 2 “Bife de Chorizo” rump steaks (350 grams each)
• 1 Large sweet red lamuyo pepper
• 1 Large sweet yellow lamuyo pepper
• 150g Roquefort cheese
• 150g Mozzarella cheese                                                      
• 2 Eggs
• 50g Rocket
• 1 Spoonful of olive oil
• 2 Green olives and 2 black olives
• Pepper and salt

 

Preparation

Prepare a good fire and separate the embers, so that there is a section with medium flames and another with higher flames. Prepare the peppers in the following way: cut them open from top to bottom to form two halves, and take out the seeds, the inside and the white ribs. Season the peppers with salt and pepper. Cut the pitted olives into small slices.

Place the four pepper halves on the grill over a medium flame, until the skin becomes a little burnt. Once they begin to roast, proceed to add the fillings with care:

• Break the eggs and drop one into a red pepper and the other into a yellow pepper. When the eggs begin to set, add 75 grams of Roquefort to each pepper and leave to cook.
• Place 75 grams of Mozzarella cheese in each of the remaining peppers. Once this begins to melt, add 25 grams of rocket to each pepper and then a handful of green and black olives. Before serving, add a spoonful of olive oil.
• Place the rump steaks on the grill in another area where the flames are high. Once they have been turned, season with salt and pepper to taste.
• Serve the peppers on a dish and the steaks on plates. Accompany with a good Cabernet Sauvignon.

Acknowledgement: Rafael Goyenechea