Grilled ball steak with spicy chili butter

Roll pepper between hands, cut off top and shake out seeds. Cut pepper lengthwise into small strips and then into fine cubes. In the bowl, mix red pepper with pinch of ginger powder and a little chilli powder with lemon juice. Fry coriander and sweet butter with pepper mixture with fork. Chiliboter on a sheet of plastic foil and create a small, thick roll of shapes. Tightly wrap in foil and let butter roll in refrigerator for at least 30 minutes. Let the steak come to room temperature at the same time.

Heat up the grill pan. Spread the steak with pepper and cover with oil. Steak 1 min. Per side brown bowls and then, as desired, 1-2 min. Per side red, rosé or fried grilling. Cut 4 thick slices of chilli butter roll. Place the steak on four warm plates and sprinkle with salt. Place chilli butter on each steak. Tasty with roasted potatoes and salad with corn and paprika.