Steak with grilled vegetables

Brush the meat with the oil and sprinkle with salt and pepper. Let it reach room temperature in 15 minutes. In the meantime, place the endive in ice-cold water for 15 minutes. This makes it crispy.

In the meantime, remove the stalks from the mushrooms. Drizzle the mushrooms with 3 tbsp oil. Sprinkle the tomatoes with 2 tbsp oil.

Halve the peppers in the length. Remove the seeds and cut the pepper halves into quarters. Drizzle with 2 tbsp oil. Let the endive drain. Cut the crop into 8 parts and drizzle with the rest of the oil.

Light the barbecue or heat the grill pan. Roast all vegetables for 6 minutes and continue with a barbecue tong so that they do not burn. Fry the mushrooms and tomatoes in a barbecue wok or baste them on skewers.

Take the vegetables from the barbecue, sprinkle with pepper and drizzle with extra virgin olive oil. Grill the steaks 6 min. Halfway. Let them rest for 4 minutes on a plate under a lid. Serve with the vegetables.