• 12 thin slices of boneless pork loin approximately 850 g (steaks)
• 1 beautiful green pepper
• 1 beautiful red pepper
• 15 cl garlic marinade and Espelette
• Sea salt, a pinch of thyme.
• Grilled tomatoes.

Three hours before serving, or preferably the day before:
Prepare your sticks, finely chop the pepper and add the marinade. Prepare the marinade with garlic and Espelette pepper. Let your lomos (slices of pork loin) marinate. Refrigerate in a flat dish. Quickly roast the peppers on the hot griddle, don't forget to stir often. After 4 minutes, cook lomos 4 minutes on each side and mix with peppers. Salt with sea salt.