Steak with Sweet and Sour Peppers
This simple meal was a corruption of Gordon Ramsay’s venison dish from Fast Food, but I substituted fillet steak instead – in reality you could probably use any type of steak with these peppers.
Place four steaks in a shallow dish and drizzle with 2-3 tbsp of olive oil. Season lightly and scatter over a tbsp of lightly crushed juniper berries and a few thyme sprigs. Leave to marinate for as long as possible (marinading overnight will help tenderise the meat).
Heat 2 tbsp of olive oil in a large pan and add 3 red and 3 yellow peppers (cored, deseeded and sliced) with a little seasoning. Add a few thyme sprigs and cook over a medium heat for about 5 minutes. Pour in 2 tbsp of red wine vinegar and let bubble until the liquid reduces right down. Remove from the pan and keep warm.
Season your steaks with salt and pepper. Heat another heavy-based pan, then add 2-3 tbsp of olive oil. When it is very hot, sear the meat for 3-4 minutes on each side (or to your own taste, depending on how you like your meat and the size of the steaks). Leave to rest in a warm place for 5 minutes. Divide the peppers between 4 warmed plates. Slice the steaks thickly on the diagonal and arrange on top of the peppers. Drizzle with a little olive oil to serve.