Bistecchina with marinated peppers & ricotta


2 banana peppers
1 red pepper
sea salt flakes and black pepper
60 ml extra virgin olive oil
1 clove garlic, finely sliced
2 handfuls parsley
20 ml sherry vinegar, or balsamic vinegar
2 pinches sugar
2 175 gram Scotch fillet steaks
100 grams ricotta
lemon wedges, to serve
crusty bread to serve, optional


Heat the oven to 200°C and roast the peppers for 15 minutes. Don’t let them colour too much. Remove peppers from the oven and place them in a plastic bag for 15 minutes to sweat. Slip the skins off, break the peppers to remove the seeds and chop into 2 cm dice. Dress the peppers with salt, pepper, half the oil, the garlic, parsley, vinegar and sugar.

Place the steaks between two sheets of clingwrap and beat them until they’re very thin and even.

Heat a large frying pan or grill until extremely hot. Season the steaks lightly with salt, pepper and the rest of the oil. Fry one steak at a time, flipping after 30 seconds, then cooking for another 30 seconds or until cooked to your liking.

Transfer the steaks straight to plates. Spoon on peppers and ricotta.

Serve straight away with lemon wedges and crusty bread, if desired

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