How To Cook Aleppo Peppered Strawberry Relish With Grilled Steak

Name: How To Cook Aleppo Peppered Strawberry Relish With Grilled Steak
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4

30 mins
1 hour
easy
4

Recipe by

Jeff Baker

Ingredients

for the steak
2 x heritage breed fillet tails
1 tbls. chicken schmaltz or good quality oil
pinch of sea salt
for the strawberry relish
300g fresh strawberries cut into small dice
100g unrefined sugar
10ml red wine vinegar
75ml Balsamic vinegar
Zest of ½ lemon
Aleppo chili pepper to taste
for the vinaigrette
1 tbls. Red wine vinegar
2 tbls. Extra virgin olive oil
1 tsp. warm water
Pinch Aleppo chili pepper
Pinch sea salt flakes

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Introduction

British strawberries are famed throughout the world for their unique complexity of flavour. As we know, they're simply stunning served with rich Jersey cream and a sprinkling of unrefined caster sugar, but in this recipe we go a little left field making a chutney-style sauce to either serve alongside or brush onto grilled meats, particularly good with BBQ grilled steaks. Here we slice the steaks thinly once cooked and divide them between four dishes for a light summer meal.

Method

aleppo peppered strawberry relish with grilled steak recipe ingredients

Remove the steaks from the chiller and bring to room temperature
Preheat the BBQ for direct grilling or use a heavy-based griddle pan
Rub the steak with a little schmaltz or oil & season with salt
Sear the steak on all sides until nicely browned then turn the steak over for 5 to 6 minutes brushing with a little strawberry relish to glaze the steak for a final couple of minutes, caramelizing the outside with a core temperature of 50°C before resting for a rare steak.

Place all ingredients into a heavy-based saucepan
Gently heat over a low heat uncovered & cook stirring frequently for 30 minutes or until it's rich and glossy.

Simply whisk all ingredients together.

Carve the steak into thin slices and divide it between four plates, serve with additional strawberry relish, summer salad leaves and drizzle with vinaigrette alongside a freshly baked sourdough loaf and salted butter. I love to drink a light red wine such as a Pinot Noir from Burgundy with this dish.

Note :

This recipe will be great with any of our steaks. Aleppo pepper can be purchased at most good delis or replaced with any chilli flakes or even traditional cracked black pepper.