You could make the whole pepperonata in a saucepan, but if you are lighting the BBQ for your Grass Fed Flat Iron Steak you can add an extra smoky layer of depth by blistering the peppers on the griddle and cooking the onions in the embers.



  • Make sure your fire has settled down to steady glowing embers; a nice steady heat, nothing too fierce.

  • Pop the whole onions, with the skins on, directly into the edge of the embers. Cook them for about 30-40 mins, until the outsides are burnt but they feel soft when given a squeezed. They may need an occasional turn during cooking.

  • Meanwhile, roughly chop the tomatoes and throw them into a heavy saucepan with the capers, vinegar and 2 tablespoons of olive oil. Pop it on the griddle and let it simmer away into a thick rich sauce. Sit the peppers directly on the griddle to cook alongside the tomatoes. Cook them until soft and completely blistered on all sides, turning frequently; this should take about 20 minute or so. When they are ready pop them into a bowl, cover and leave to cool slightly.

  • When all the veg is cooked, add some fresh fuel to the BBQ to get it nice and hot. As you wait for heat to climb, prepare the pepperonata. Use some tongs to remove the burnt outer layers of the onion until you reach the tender flesh inside. Transfer them to a chopping board, roughly chop and add them into the tomato sauce. Peel the blistered skins away from the pepper. Slice them open and remove any seeds. Slice the flesh into thin strips and add those to the tomato sauce too. Keep it to one side.

  • Now rub the steak with a little oil and season it generously with salt and pepper. Sear it on the BBQ for about 3 mins on each side until deeply coloured. Remove from the BBQ and leave it for 10 mins to rest.

  • While the steak rests, toast the bread over on the griddle. Split open the garlic cloves and rub each slice of bread roughly with the cut sides. Drizzle each slice with a little olive oil.

  • Tear the basil into the pepperonata. Taste and tweak the seasoning with salt and dash more vinegar if needed.

  • Slice the steak across the grain and serve alongside the warm pepperonata and garlic toasts for sharing.

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