Marinated beef with red pepper aioli

Serves 4-6

Ingredients:

about 12oz (350g) boneless beef ribeye steak (Scotch beef fillet), trimmed of excess fat and cut diagonally into 12 slices

3 tbsp coarse-grain mustard

1 garlic clove, finely chopped

2 fresh Thai or other small red chile peppers, seeded and finely chopped

4 tbsp olive oil

3 sprigs of fresh rosemary

For the red pepper aïoli:

1 cup mayonnaise

1 red bell pepper, roasted, peeled, seeded, and coarsely chopped

2 garlic cloves, crushed

2 sprigs of fresh oregano

juice of 1 lime

sea salt and freshly ground black pepper

Method:

1 Lay the beef slices in a shallow glass or ceramic dish. Mix together the mustard, garlic, chiles, olive oil, and rosemary in a small bowl, and brush all over the meat. Cover with plastic wrap, and leave to marinate in the refrigerator for at least 1 hour or preferably overnight.

2 Heat a ridged cast-iron grill pan or other grill until hot. Char-grill the steaks for 1–2 minutes on each side or until the meat reaches the desired doneness, brushing lightly with the marinade as it cooks. Set aside in a warm place to rest for 10 minutes.

3 To make the red pepper aïoli, combine the mayonnaise, red pepper, garlic, oregano, and lime juice in a food processor, and process until smooth. Season with salt and pepper.

4 Serve the beef slices surrounding a bowl of aïoli in the center of the table for people to help themselves.

Cook’s Notes:

For finger food, slice the beef into 24 strips, and thread the meat onto skewers. Remember to soak wooden or bamboo skewers in cold water for at least 30 minutes before using, so that they don’t burn while cooking.

Marinated beef with red pepper aioli