Steak with red capsicum relish
( SERVES 4 )
Photo by Tamara West
Pick up a bag of salad from the vegetable chiller, a bottle of your favourite vinaigrette and some steaks from the meat counter. Spend 20 minutes making this great relish and you’ve got a dinner to impress.
|4||Beef steaks, ( I used eye fillet, about 150g each)|
|2 Tbsp||Olive oil|
|1 to taste||Cracked black pepper|
Red capsicum relish
- Heat a char-gill or barbecue on a high heat. (The steaks should sizzle as they make contact).
- Rub steaks with the oil and season with freshly ground black pepper.
- Cook steaks on one side until moisture appears, then turn. (For medium-rare, about 2 minutes each side).
- The steaks should be soft and springy when pressed with tongs.
- Remove from the heat, season with salt, cover loosely and rest for 2-3 minutes.
- Serve with red capsicum relish (see recipe below), a green salad and potatoes baked in their jackets
- Red capsicum relish: Place the capsicum, onion, tomatoes, sugar, garlic, chilli, tomato paste, vinegar and ½ tsp salt in a saucepan and bring to the boil, stirring occasionally.
- Reduce the heat to low and simmer for about 15 minutes, stirring occasionally until the relish is thick.
Tip: This relish will keep in a screw-top jar in the fridge for up to 2 weeks.