Mix 1 tsp salt, 2 tsp (freshly) ground pepper, the paprika, 2 tsp thyme and 1/2 tbsp oil together. Rub the meat all over with the spice mixture.
Chop the peppers into big chunks.
For the aioli, peel and crush the garlic and mix with the mayonnaise, a few drops of Tabasco and a pinch of pepper.
Place the meat on the grill. Grill everything for 15 minutes, turning the meat and peppers halfway.
Take the meat off the grill and place it on a cutting board. Cover with foil and let it rest for 10 minutes. Cut the meat into thick slices and arrange them with the peppers and aioli on 4 warm plates.
Serve with a mixed salad and rustic bread or jacket potatoes.
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