1 long red/bell pepper
150g/5½oz beef (sirloin or fillet will be best here)
1tbsp olive oil
1tsp smoked paprika
4 rashers streaky bacon
3 small shallots, halved
EQUIPMENT
2 wooden skewers
In Jonathan Harker’s journal, kept as he travelled east to Transylvania at the urging of Count Dracula, he recalls stopping for a meal that reminds him of London street food. The dish he eats is robber steak, perfect for this time of year – the paprika and roasted peppers are both wonderfully warming on a cold October night.
Makes 2 generous skewers
1. First, roast the pepper. This can be done in advance, if that’s easier; I often store a few in the fridge to have in pasta or sandwiches. Over an open flame on your hob, or in a hot oven, char the pepper until completely black. Place into a plastic bag and tie it closed. Leave until cool before rubbing off the charred skin.
2. Soak the skewers in a bowl of water for at least 15 minutes – this will prevent them catching fire. Cut the beef into generous chunks, and place in a bowl with the olive oil and paprika. Toss until completely covered.
3. Thread the bacon onto the skewer and weave it around pieces of beef, shallots and red pepper. Don’t crowd the skewers too much, or the fat of the bacon won’t cook properly.
4. Heat your griddle or barbeque until smoking hot, and place the skewers onto it. Cook until blackening in places, then turn the skewer. Continue cooking until the bacon fat has rendered and crisped up a little. Eat immediately.