Grilled Entrecôte with Peperonata

Preparation time: approx. 2 hours
Difficulty: easy

Ingredients
4 entrecôtes, approx. 200 g each
½ tsp salt
Thyme sprigs to garnish

Marinade:
1 tbsp hot mustard
3 tbsp extra-virgin olive oil
1 garlic clove, crushed
1 chilli, deseeded and finely chopped

Peperonata:
2 jars sweet-and-sour peppers (approx. 170 g drained weight each)
1 onion
6 sprigs thyme
3 tbsp olive oil
1 tbsp white balsamic vinegar
Salt and black pepper

Preparation
Mix all marinade ingredients, brush over the meat, cover and refrigerate for at least 1 hour. Remove the meat from the refrigerator about 30 minutes before grilling. Just before grilling, wipe off excess marinade and season with salt.
For the peperonata, drain the peppers well and cut into fine strips. Finely chop the onion and strip the thyme leaves from the stems. Place everything in a bowl, mix with olive oil and vinegar and season with salt and pepper.
Sear the meat over high heat for about 1 minute on each side. Move it to the edge of the grill or raise the rack and grill for another 4–6 minutes, turning regularly, until the juices are pink. Serve with the peperonata and garnish with thyme if desired.