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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!
2 oyster steaks, about 1 pound (450 grams) each
1 teaspoon salt
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
2 tablespoons Gefen Maple Syrup
8 red, orange, or yellow peppers (or some of each)
1/4 cup Bartenura Extra-Virgin Olive Oil (or garlic oil from confit)
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
2 ripe avocados
1/2 cup Gefen Mayonnaise or homemade (sugar-free, if desired)
1 teaspoon salt
juice of 1/2 a lemon
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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.
Roast until jammy and very soft, with some browning around the edges, around two and a half to three hours.
Preheat broiler.
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.
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.
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
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