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Steak with Roasted Sweet Pepper Jam and Avocado Cream


These peppers are my favorite. Jammy and sweet, they’re incredibly flavorful and elevate the flavor of whatever they accompany. I make them at least once a week!


Prepare the Sweet Pepper Jam

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Dice all the peppers into half-inch (one- and- a- half-centimeter) cubes and pile on a baking sheet lined with Gefen Parchment Paper. Drizzle with oil, salt, and pepper.
3. Roast until jammy and very soft, with some browning around the edges, around two and a half to three hours.


Roast the peppers when you’re cooking other foods that require a long cooking time. Don’t mix or toss them during baking, but rotate the tray if they’re cooking unevenly.

Prepare the Steaks

1. Preheat broiler.
2. Combine salt, pepper, garlic powder, and onion powder and season the steaks. Rub with maple syrup, and place in a nine- by 13-inch (20- by 30-centimeter) baking pan. Broil on low for 8 to 10 minutes or until cooked medium-rare. Allow to rest for at least 10 minutes, then slice into thin slices. You should get 12 nice slices from each steak.


If cooking in advance, serve room temperature. You can also cook it on the stovetop fresh by searing the steaks in a little bit of oil in a heavy pan that is not nonstick.

Prepare the Dressing

1. In a medium-sized container, combine avocadoes, mayonnaise, salt, and lemon juice and blend with an immersion blender until creamy. You can put a layer of Saran wrap on the surface of the cream and store it in an airtight container.

To Serve

1. Put a generous spoonful of avocado cream on the plate, then lay three to four slices of meat on it. Top with roasted pepper jam.


Photography: Moishe Wulliger

Food Styling: Renee Muller