Barbecue T-bone steak with smoky red capsicum sauce

Nick Reed

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

Directions

1. 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.
2. Mix together all of the sauce ingredients and season with salt and pepper to taste.
3. Remove the steaks from the fridge and allow to come to room temperature. Heat your barbecue to a medium to high heat.
4. Pat the steaks dry and season well with salt and pepper.
5. 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.