Grilled steak with red pepper butter

Finely chop the oregano. Let the meat come to room temperature.

Clean the orange and grate the orange skin thinly. Peel the orange thick and cut off nice slices (1 p.p).

Halve the pepper and remove the seeds. Finely chop the pepper.

Put the butter in a bowl and squeeze out the garlic.

Stir in the red pepper, oregano and 1 tablespoon orange zest.

Put the butter in a thick strip on a piece of plastic wrap, wrap the foil around the butter and tighten the foil firmly at both ends so that the butter is shaped into a sausage.

Let the butter in the refrigerator firmly in 1 hour.

Rub the steaks first with salt and freshly ground pepper and then with balsamic vinegar and olive oil. Leave the steaks for fifteen minutes.

In the meantime, cut the red pepper butter into slices.

Roast the steaks in a hot grill pan in 4-6 minutes until nicely browned (on the inside they are rosé) and put them on warm plates. Place a slice of orange and 1 or 2 slices of butter on each steak.

Tasty with fries and a colorful salad.