Pepper Steak

1. Heat the cast-iron pan. Meanwhile, cut the spring onions into large pieces.
2. When the pan is hot, add a couple of tablespoons of oil and add the spring onion, until it is well roasted.
3. Chop the parsley, set aside in a bowl.
4. Remove the spring onion from the pan and place it next to the parsley (not touching so the heat doesn't spoil it).
5. Peel and chop the garlic, and cook it in the pan where you roasted the spring onion. When it's golden, set it aside with that.
6. Cut the bacon into roughly one-centimeter cubes; don't make them too small or they'll become dry and tough and lose flavor. Add them to the pan, which you've kept hot, and brown the bacon. When it's browned, remove it, and now is a good time to cut it smaller (you'll see that keeping the bacon in larger pieces keeps it soft and gelatinous, with all its flavor). Reserve it in the bowl, along with the rest of the ingredients you've prepared.
7. Add salt and oil and mix everything well. Set aside while it marinates
8. Let's prepare the pepper for the entrecôte! This time without a grinder, because: (1) we don't want powdered or too-finely ground pepper since it will be hard to remove the excess pepper from the meat when eating; (2) by crushing it as I propose, you get an explosion of pepper flavor that you'll adore; and (3) in large pieces the steak looks much more aesthetic. What are we going to do? Spread the pepper on a large wooden board, and take a heavy pan that fits your hand; placing the rim of the pan, tilted, over the pepper press down firmly to crush and break the peppercorns. Continue until all the pepper is crushed into large pieces.
9. Prepare the steak: brush the steak with oil and place it on top of the pepper so 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's very hot, put the steak on it. Let it cook on one side and, when it's done (it only takes a few minutes), turn the steak so it cooks on the other side.
11. When the steak is done, remove it. Do not handle it for a few minutes — this is important, you must give it time to relax so the juices redistribute throughout the steak.
12. After about 4 or 5 minutes, cut it, sprinkle flaky salt on top and arrange the garnish along the steak to decorate and accompany the dish. A real treat!

WMF bamboo board and Pallarès Solsona knife and fork

Notes

• It’s important to take the steak out of the fridge about 20 minutes before putting it on the grill, so you won’t lower the temperature of the grill as much when you do and it will cook better because the center of the meat won’t be so cold.
• Follow the advice to let the steak rest for a few minutes before cutting, otherwise it will release all the juice concentrated in the center.
• In the video I use the WMF steel bowl, the large from the WMF Set of 4 bowls which is so versatile.
• We used a Le Creuset smooth rectangular grill. Without a doubt, cooking meat on an iron grill makes a difference when you cook it -you can see all the grills here.