Robber Steak

• 1 red bell pepper
• 0.5 lb. rib-eye steak
• 1 tsp. paprika
• 1 Tbsp. olive oil
• 4 rashers bacon
• 3–4 small shallots
• 4 crimini mushrooms
• 4 10" wooden skewers

Roast the pepper over an open flame on your hob, or under the grill in your oven if you have an electric hob; char the pepper until it's completely blackened. Place it in a pan with a lid and leave it closed to steam to itself for at least 20 minutes. Scrape the charred skin off. Store it in the fridge until you need it.

Soak the skewers in a bowl of water for at least 30 minutes, which will prevent them catching fire while you broil/grill. Slice the beef into generous chunks, and place it in a bowl with the olive oil and paprika. Peel and halve the shallots and cut the roasted pepper into large squares, adding all to the beef in the oil. Toss it all around until everything is completely coated.

Partially cook the bacon, or you'll have very undercooked sections between the other pieces. Just don't cook it crisp.

Thread the bacon onto the skewer and weave it around pieces of beef, onion, and red pepper. Don’t crowd the skewers too much, or the bacon won’t cook. Finish each skewer with a mushroom.

Heat your broiler, griddle, or barbecue, and place the skewers under or on top, as appropriate. Cook until blackening in places, then turn the skewers. Continue cooking until the bacon fat has rendered and crisped up a little. How long this takes will depend on the heat of your fire, but most likely, if you cook them for 5 minutes per side, the beef will be overdone, if you only give them 2 minutes per side, they'll hardly be cooked at all.

Eat them immediately!