LOLO DE TERNERA SANDWICH

This recipe was easy and very tasty! I had some capsicums in the fridge that had to be eaten and found this easy recipe from a new cookbook. I actually roasted the capsicums in the air-fryer and it really worked well. I used porterhouse steak instead of babette - cannot find it here. Also, I couldn't be bothered to make allioli so used store-bought mayo instead. I added some homemade BBQ sauce on the last half of the sandwich and it was also delicious!

Ingredients

2 green capsicums (I used red & yellow ones)

3 Tbsp olive oil

2 garlic cloves, finely sliced

finely grated zest of 1 lemon

good pinch of chilli flakes

300g bavette steak (or porterhouse and even rump steak will work)

2 small ciabatta or small baguettes

75g Mahon or other melty cheese, sliced

2-3 Tbsp allioli or mayonnaise

flaky sea salt and freshly ground black pepper

Method

Heat the grill on high (or airfryer if using) and blacken the capsicums all over, then pop them in a bowl and cover with plastic wrap. Leave until cool enough to peel. Peel and discard the seeds and skin, then tear the flesh into pieces.

Heat two tablespoons of the oil in a pan and fry the garlic, lemon zest and chilli for 1 minute., then add the capsicums and toss together. Season with salt and pepper and set aside.

Season the steak with salt and pepper and drizzle with the remaining tablespoon of oil. Heat a heavy-based pan over a high heat and sear the steak for 2-3 minutes on each side until dark golden brown but still just pink inside. Allow to rest on a warm plate

Split the bread in half and toast in the pan. Spoon the capsicums onto the bottom slice of the bread.

Top with the cheese and pup under the grill jus to melt. Spread the top bun with allioli or mayo.

Slice the steak and place it on top of the melting cheesy capsicums.

Serve straight away.

Serves 2

I added some homemade BBQ sauce on the other half.

Note from the author

"The pepito de ternera is a sandwich loved throughout Spain, with a special place in Madrid's culinary scene. Its origins are a bit of a mystery but one popular story says it all began with a man named Pepito who wanted something simple and hearty so he asked his local bartender for a quick sandwich made with freshly cooked beef. What started as his personal request soon became a hit, earning its place on menus and being named after its original fan.

While the ingredient can vary, what you'll almost always fins is a crusty bread roll, tender beef an, in many cases, green capsicums. These simple elements are what make the pepito so iconic: straightforward yet full of flavour."

Comments

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