John Myers
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Bell Pepper Steaks with Chinese Cucumber Salad
The perfect bell pepper steaks with chinese cucumber salad recipe with a picture and simple step-by-step instructions.
Bell pepper steaks:
- 2 300 g paprika steaks in paprika marinade for pan and grill
- 2 tbsp Oil
Chinese cucumber salad:
- 1 Snake cucumber approx. 400 g (cleaned and cut approx. 250 g)
- 1 tbsp Light rice vinegar
- 1 tbsp Olive oil
- 1 tbsp Sugar
- 1 tsp Medium hot mustard
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 1 Radishes (2 halves) for garnish
Bell pepper steaks:
- Brown the steaks in a grill pan with oil (2 tbsp) on both sides for approx. 3 – 4 minutes.
Chinese cucumber salad:
- Wash the cucumber, pat dry with kitchen paper, scrape with the decorating blade, cut in half lengthways, remove / scrape the seeds with a small spoon and cut into small crescent slices (approx. 1 – 2 mm thick) with a knife. With sugar (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), medium-hot mustard (1 teaspoon), oil (1 tbsp / sun & olive from THOMY) and light rice vinegar (1 tbsp) season, mix / blend well and refrigerate until serving.
Serve:
- Serve paprika steaks with Chinese cucumber salad, garnished with halves of radish.
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