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* Preparation: - Mix peppers with parsley and lemon zest in a bowl, then mix the sauce with horseradish and lemon juice in another bowl. - Grease one side of the steaks horseradish mixture, then dip the same side in a mixture of parsley, then mix in chili again. - Preheat the grill to a temperature cooking higher than the middle, and then spray Pour olive oil on both sides of the steaks. - Achoy steaks on each side until the degree of maturity that you like best. - Put the steaks in a dish, cover with paper and tin, and then leave aside for five minutes before serving.
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