Sirloin steak with tomato and red capsicum sauce
Photo by Tam West
- Heat the oven to 220C. Line a shallow roasting dish with baking paper.
- Place the capsicums and tomatoes in the roasting dish and place in the oven. Roast until their skins are well-blistered, 20-25 minutes. Remove from the oven and place capsicums in a bowl and cover. The skin will steam away from the flesh so you can peel it off. Discard skin. Remove skin from tomatoes and discard.
- Place the capsicums and tomatoes in a food processor with the garlic, smoked paprika and a good pinch of sea salt flakes. Process until smooth and taste for seasoning. Place in a bowl and set aside.
- Heat a barbecue grill until hot. Rub steaks with a little oil and season. Place on the hot grill and grill for 5-6 minutes on each side for medium-rare beef. (For sirloin steaks 2.5cm in thickness, grill for 3 minutes on each side.) Remove steaks to a warm plate, cover and leave to rest for 5 minutes before serving with the sauce and a fresh salad.