Makes 4 . Preparation time 10 minutes. Cooking time 20 minutes.
2 deboned rib-eye steaks (300g in total)
2 red peppers
olive oil
4 panini
butter or mayonnaise
gherkins (optional)
lettuce (optional)
1 onion, sliced thinly (optional)
For the sauce
125 g blue cheese or to taste
1 cup parsley
2 spring onions
1 clove of garlic
4 tablespoons white wine vinegar
1 teaspoon Dijon mustard
125 g cream cheese
1/3 cup olive oil
• Baste the steaks and red peppers with olive oil. Sear the peppers over the coals until the flesh is tender. Peel them and cut into slices.
• Prepare the sauce by blitzing half of the blue cheese with the rest of the sauce ingredients. If you don't have a blender, chop the parsley, spring onions and garlic finely, and mix them with the rest of the ingredients. Add more blue cheese to taste - crumble the cheese to add texture.
• Braai the steaks for about 4minutes a side then set them aside for 5 minutes. Slice thinly.
• Cut open the panini and spread with butter or mayonnaise. Put a few pieces of red pepper on each panini, followed by a few pieces of steak and a spoonful of blue cheese sauce. Garnish with gherkins, lettuce and onion.
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