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.
Ingredients
| 4 | Beef steaks, I used eye fillet, about 150g each (Main) |
| 2 Tbsp | Olive oil |
| 1 to taste | Cracked black pepper |
Red capsicum relish
| 1 | Red capsicum, thinly sliced, or use sliced peppers available from the deli or bottled peppers |
| 1 small | Onion, thinly sliced |
| 1 cup | Canned tomatoes, crushed |
| 1 cup | Sugar |
| 1 | Garlic clove, finely chopped |
| ½ | Long red chillies, thinly sliced |
| 1 tsp | Tomato paste |
| ¼ cup | White wine vinegar |
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Directions
Red capsicum relish
This relish will keep in a screw-top jar in the fridge for up to 2 weeks.
- 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.
For the steak
- Heat a char-gill or barbecue on a high heat - the grill should be hot enough so that 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, a green salad and potatoes baked in their jackets.
