4 - 6 beef steaks, about 200g each
2 tsp sweet hot smoked paprika
2 tsp pink peppercorns, lightly crushed
1 glass red wine
6 - 7 tbsp olive oil
2 red peppers
4 garlic cloves (unpeeled)
Salt and pepper
Lay the steaks in a shallow dish and sprinkle with 1 tsp paprika and the pink peppercorns. Pour on the wine and 2 tbsp olive oil, then cover and leave to marinate for at least 1 hour. Return to room temperature before cooking.
Meanwhile, heat the oven to 200C/gas 6. Toss the whole peppers and garlic cloves with 2 tbsp olive oil and roast on a baking tray for 20 minutes or until the skin is scorched and wrinkled. Leave to cool on the tray.
Squeeze the garlic pulp out of the skins into a food processor. Peel the roasted peppers, open and remove the seeds, then add to the blender with any juices. Whizz to a smooth paste.
With the motor running, add 1 tsp paprika, the juice of 1/2 a lemon and 2 - 3 tbsp olive oil, processing to emulsify. Add seasoning to taste.
Cut the other 1½ lemons into fairly thick slices, removing any pips.
Cook the steaks on the barbecue over a high heat, along with the lemon slices. Allow 3 - 5 minutes on each side or according to preference, and then allow to rest on a warm plate for 5 minutes. Serve topped with the lemon slices and accompanied by the sauce.