Sirloin steak with tomato and red capsicum sauce

Tam West

Ingredients

2	Red capsicums, core and seeds removed (Main)
2	Large ripe tomatoes, core removed (Main)
1	Garlic clove, crushed
¼ tsp	Smoked paprika, we used sweet smoked paprika
2	Sirloin steaks, each 5cm in thickness (Main)
1 drizzle	Olive oil, for rubbing

Directions

1. Heat the oven to 220C. Line a shallow roasting dish with baking paper.
2. 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.
3. 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.
4. 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.