Krude NY Strip with Roasted Bell Peppers

What you'll need

For the roasted bell peppers

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tbsp Krude ‘Cook Me’ Oil
  •  1 ½ tbsp Krude Chilli Oil
  • 12 black olives, pitted and halved 

For the steak

  • 2 tbsp Krude ‘Cook Me’ Oil
  • 2 thick cut NY strips, roughly 400g each
  • Knob of butter
  • 2 cloves of garlic, skin on, bashed
  • 3 sprigs of thyme
  • 1 large sprig of rosemary

To serve

  • Rocket
  • Crusty bread

Serves 4

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For the peppers

  1. Get that oven hot - 220°C.

  2. Peppers onto a tray, drizzle with Krude ‘Cook Me’ oil. Roast 25 mins - blistered, soft, a bit charred. That’s flavour.

  3. Straight into a bowl, cover, let them steam and cool.

  4. Drop the oven to 160°C (you’ll need it for the steak).

  5. Peel, de-seed, lose the stalks - keep it clean.

  6. Slice into strips, into a bowl. Krude chilli oil over, salt properly, olives in. Toss.

For the steak

  1. Pan smoking hot. Oil in. Steak down - 1 min, don’t touch it. Turn, another minute. Build that crust.

  2. Heat down. Butter, garlic, thyme, rosemary in.
    Let it foam, baste, turn - keep it moving.

  3. Onto a tray, pour over the butter.
    Into the oven until medium rare. Rest 10 mins

To serve

  1. Slice the steak thick. Peppers on the side, rocket for bite, crusty bread to mop it all up. Dive in.