Chuleta a la parrilla con piquillos confitados (Charcoal-grilled T-bone steak with confit piquillo peppers)

Method

• step 1

  Drain the peppers, reserving the liquid from jar. Brush a large, shallow frying pan with oil and put over a medium heat. Arrange the peppers in the pan in a single layer, if possible, and fry for 2-3 mins, turning once, until they take on some colour.

• step 2

  Transfer the peppers to a pan, again in a single layer, pour in enough oil to cover and cook for 2 hrs over a very low heat. Remove the peppers from the pan, then pour a little of the reserved liquid from the jar into the oil.

• step 3

  Light a barbecue using plenty of charcoal. Once the charcoal has turned white, put the grill about 15cm above the heat.

• step 4

  Generously season the steak with coarse sea salt (the meat will absorb as much salt as it needs during grilling). Make a cut across the edge fat to allow it to contract during cooking without distorting the meat.

• step 5

  Put the steak on the grill and cook over the hot coals for 8-10 mins – you must avoid or at least control any flames, so don’t leave the barbecue. Move the grill up to 30cm above the heat. Turn over the steak, season with more salt and cook for a further 10 mins. The meat should be well-caramelised with a dark colour on the exterior and pink in the centre.

• step 6

  Using a clean cloth, brush away any salt not absorbed by the meat. Rest the steak before serving with the confit peppers, baked potatoes and a green salad.