The ingredients for two people
For the steak
For the glazed peppers
- 2 to 3 bell peppers
- 80 ml port wine
- 3 tbsp honey
- Salt and pepper to taste
For the polenta coins
- 75 g corn semolina
- 225 ml vegetable stock
- 1 tbsp butter
- 75 g low-fat curd cheese
- 75g feta
- clove of garlic
- Half a teaspoon of olive oil, salt and cayenne pepper
The preparation
Preparation time is about an hour, including about 40 minutes on the grill. Almost everything is placed on the grill at the same time. First the meat, then the dish with the polenta slices, and then the peppers. Everything is ready when the meat has reached internal temperature, which takes about half an hour.
The polenta patties can be prepared in advance. Melt the butter in a pan, stir in the semolina, and toast it slightly. Then add the broth and bring to a boil for 5 minutes. Stir in the quark and feta cheese and season to taste.
Fill the mixture into serving rings and place them on a baking sheet. Now preheat the grill and turn on the oven. Heat to approximately 200 degrees Celsius and prepare the grill for direct and indirect heat. Score the fat side of the club steak to prevent it from shrinking. Place the meat in the indirect area (i.e., not directly over the embers) or in the oven.
Place the prepared polenta patties on a baking sheet or in a pan on the grill or in the oven and let them cook until the meat reaches an internal temperature of 53 degrees Celsius. Wash and chop the peppers. Sear them in a cast-iron pan over direct heat, then deglaze with port wine. Let everything simmer for a while, then add honey and season with salt and pepper.
The steak can now be grilled on both sides directly over the flame or seared in a pan. Let the steak rest for about three minutes, then slice into strips, season lightly with pyramid salt, and serve with the paprika and polenta.
