Barbecue menu – Maku Kitchen Life

Ingredients

• 4 beef entrecôte steaks (each 250 g)
• salt and black pepper from a grinder
• 3 bell peppers
• 1 eggplant
• 2–3 courgettes
• 2 onions
• 1 dl rapeseed oil
• 2–3 cloves of garlic, minced
• ½ dl fresh thyme, chopped
• 2 tbsp dark balsamic vinegar
• 4 beef tomatoes
• a dash of olive oil
• Parmesan cheese for serving
• 3 dl full-fat mayonnaise
• 1 tsp sambal oelek
• ½–1 tsp dried and crushed chipotle
• a pinch of sugar