Marinated Sorriso pointed pepper BBQ skewers with a Sorriso pointed pepper chimichurri

Take a chopping board and cut the steak into 3½ cm cubes. Put the steak in a sealable container

Remove the stalks and seeds from the Sorriso pointed peppers. Peel the garlic cloves

Blend the sunflower oil along with the fresh coriander, garlic, Sorriso pointed pepper, chilli sauce and lemon juice in a measuring jug using a hand blender. Blend until smooth

Add the mixture to the steak pieces and marinate the steak well. Add some salt and pepper. Seal the container and leave it to marinate for 12 hours to let it absorb the flavours

Remove the stems and seeds from the 2 Sorriso pointed peppers and the red pepper. Chop the Sorriso pointed peppers and red pepper into ½ cm cubes. Also clean and finely chop the red onion and garlic and chop into ½ cm cubes. Finely chop the parsley and oregano

Mix everything together in a bowl and add the red wine vinegar and olive oil. Add some salt and pepper to taste

Heat the barbecue to 220 °C

Remove the stems and the seeds from the Sorriso pointed peppers. Cut each Sorriso pointed pepper into 6 rings. Clean the spring onions and cut into 5 pieces

Thread each skewer alternately with 100 g steak, 4 Sorriso pointed pepper rings and 5 pieces of spring onion

Grill the skewers on the barbecue and test with a meat thermometer: maintain a core temperature of about 55 °C for medium/rare. Serve the barbecue skewers with the chimichurri. Spoon some chimichurri over the skewer

Heat the barbecue to 200 °C

Put the Sorriso pointed peppers on aluminium foil and pour some olive oil over them. Sprinkle some Provençal herbs and the fresh oregano sprigs on top. Halve the whole garlic bulb and place the two halves with skin on between the Sorriso pointed peppers

Nearly enclose in the aluminium foil to form a package, add a handful of wood chips to the coals and place the package on the barbecue for about 10 minutes. (Make sure the top of the package stays open)

Remove the Sorriso pointed peppers, garlic, oregano and oil and serve in a large bowl