Yagga Steak with red pepper sauce

4 Yagga Steak slices (2 x 200g boxes)
1 red pepper
1 yellow pepper
Extra-virgin oil
Salt

Wash and dry peppers and cut in half taking off seeds. Cut them in chunks and cook in a pan with a little bit of extra-virgin oil for 30 minutes add some salt.

In an another pan cook Yagga slices in a drop of oil for 5 minutes,  or until are golden brown and crisps, turning over every now and then.

Serve Yagga fillet strewn pepper sauce.