Our Dad has always been able to cook an awesome steak on the barbecue. He says the secret is to be at one with the steak and each steak is different. We think it's about good seasoning and having the plate nice and hot. We love coating our steak in a fresh chimichurri. This fresh, zingy sauce lightens the dish and the leftover juices from the meat and sauce is delicious mopped up with some crusty bread.
Smokey red pepper sauce
| 2 | Roasted red peppers, peeled, seeded and chopped (Main) |
| ½ | Red onions, chopped |
| ¼ cup | Chopped parsley |
| 4 cloves | Garlic, chopped |
| ¼ cup | Red wine vinegar |
| ¼ cup | Red wine |
| 1 Tbsp | Honey |
| 1 Tbsp | Dijon mustard |
| 1 Tbsp | Smoked paprika |
| 1 | Red chilli, finely diced |
| ½ cup | Olive oil |
Steaks
| 4 | T-bone steaks (Main) |
| 1 serving | Oil, for grilling |
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Directions
- To roast the capsicum, place the capsicum straight on to the flames in the barbecue and rotate until all of the outside is blackened. Place in a plastic bag and tie a knot in the top to make the capsicum sweat so the skin is easier to remove.
- Mix together all of the sauce ingredients and season with salt and pepper to taste.
- Remove the steaks from the fridge and allow to come to room temperature. Heat your barbecue to a medium to high heat.
- Pat the steaks dry and season well with salt and pepper.
- Cook on the barbecue turning only once during the cooking process. Cook for four minutes on each side for medium rare. Remember to rest your meat, then serve it with a generous amount of the capsicum sauce.
