Pepper Bistec

1. We put the iron skillet to heat. Meanwhile, cut the spring onions into large pieces.
2. When the pan is hot, we apply a couple of tablespoons of oil and add the spring onion, until it is well roasted.
3. Chop the parsley, reserve in a bowl.
4. Remove the spring onion from the pan and place it next to the parsley (without touching so that the heat does not spoil it).
5. Peel and chop the garlic, and pass it through the pan in which we had roasted the chives. When it's golden, we reserve it next to that one.
6. Cut the bacon into cubes of approximately one centimeter, which are not too small because otherwise they will be dry and hard and they will lose their flavor. We incorporate them into the pan, which we have kept warm, and brown the bacon. When it has browned, we remove it, and now is a good time to cut it smaller (you will see that the bacon, by keeping it in large pieces, remains soft and gelatinous, with all its flavor). Reserve it in the bowl, along with the rest of the ingredients that you have prepared.
7. Add salt and oil and mix everything well. Reserve, while it will macerate
8. Let's prepare the pepper for the entrecote! This time without a grinder, because: (1) we don't want pepper powder or too little because it will be difficult to remove the excess pepper in the meat when eating it; (2) when you break it as I propose to do, an explosion of pepper flavor comes out that you will adore and, (3) in large pieces the steak comes out much more aesthetic. What are we going to do? Arrange the pepper on a wide wooden board, and take a heavy frying pan, in which you can fit your hand; and placing the edge of the pan, tilted, on top of the pepper, he sees pressing decisively to crush, break, the peppercorns. Like this, until you get all the crushed pepper in large pieces.
9. Prepare the steak: brush the steak with oil and place it on top of the pepper so that it sticks on one side. Then turn the steak to coat the other side with pepper as well.
10. Heat the Le Creuset iron grill and, when it is very hot, place the steak on top. Let it cook on one side, and when it's done (it takes a few minutes), turn the steak to cook on the other side.
11. When the steak is done, remove it. Don't handle it for a few minutes - that's important, you have to allow time for the meat to relax and the juices to spread throughout the steak.
12. After about 4 or 5 minutes, cut it, apply salt flakes on top and arrange the seasoning throughout the steak to decorate and accompany the dish. A luxury!

WMF bamboo board and Pallarès Solsona knife and fork

Grades

• It's important that you take the steak out of the fridge about 20 minutes before you grill it, so you don't drop the temperature of the grill as much when you go to grill it, and it will do better because the center of the meat won't be as cold.
• Pay attention to leaving the steak for a few minutes to relax before cutting it, otherwise it will release all the juice that is concentrated in the center.
• In the video I use the WMF steel bowl, the largest in the WMF 4-bowl set that is so versatile.
• We have used a smooth rectangular Le Creuset grill . Without a doubt, cooking the meat on an iron grill makes a difference when it comes to making it - you can see all the grills here .