Steak with red capsicum relish

Tamara West

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

Directions

Red capsicum relish

This relish will keep in a screw-top jar in the fridge for up to 2 weeks.

1. 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.
2. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally until the relish is thick.

For the steak

1. 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.
2. Rub steaks with the oil and season with freshly ground black pepper.
3. 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.
4. Remove from the heat, season with salt, cover loosely and rest for 2-3 minutes.
5. Serve with red capsicum relish, a green salad and potatoes baked in their jackets.