RECIPE: T-BONE STEAK WITH ROAST CAPSICUM SALSA AND QUINOA SALAD

Is there anything better than a steak on a barbecue on a hot summer afternoon Add soda and it's as close to perfect as you can get. This recipe for T-bone steak with grilled bell pepper sauce and quinoa salad is the best way to grill in the summer.

Components

1. 4 T-shaped steaks;
2. Olive oil
3. Canoa salad
4. 150 grams of quinoa, washed and drained
5. 300 grams of frozen broad beans
6. Peel and juice 1 lemon
7. 2 tbsp extra virgin olive oil
8. A cup of mint leaves, torn
9. Half a glass of torn parsley leaves
10. 80 grams of feta cheese, crumbled
11. Grilled pepper sauce
12. 1 roasted red bell pepper, chopped
13. 1 large tomato, de-seeded and finely chopped
14. 1 small garlic clove, chopped
15. 2 tsp extra virgin olive oil
16. 2 tsp sherry vinegar
17. 1 tablespoon finely chopped mint and parsley

Method of preparation:

First step: to prepare the sauce, mix all the ingredients in a bowl, season to taste, and set aside so that the flavors seep out.

The second step: put the quinoa in a medium-sized bowl and fill the bowl with cold water. Bring the mixture to a boil over medium heat and cook for 10-12 minutes until cooked. Drain, rinse with cold water, and drain again.

The third step: 

Blanch the beans in boiling water for a minute, then drain and refresh in cold water. Peel the outer peel from the broad beans (discard the peel) and add it to the quinoa with olive oil, lemon juice, zest, half of each of mint, parsley, and feta. Stir gently to mix.

Step four: preheat the barbecue stove or barbecue dish to a high temperature. Rub the steaks with olive oil and season to taste. Cook for 3 minutes on each side for an average rare, or to your liking.

Step five: to serve, the bone is placed on a plate and topped with sauce. Served with quinoa salad decorated with the remaining mint, parsley, and feta.