Beef Steaks With Capsicum Relish

Submitted by The Flying Chef

"This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 3

ingredients

• olive oil
• 3 beef steak fillets (see note above)
• 2 red capsicums, quartered, seeds and membranes removed
• 1 large onion, sliced thinly
• 4 garlic cloves, crushed
• 2 red chilies, finely chopped (I leave a few seeds in.)
• 50 ml balsamic vinegar
• 3 tablespoons brown sugar
• 2 corn cobs, trimmed and kernels removed
• 300 g red potatoes, halved and quartered, depending on size
• 100 g snow peas
• 150 g asparagus spears
• 2 tablespoons chopped fresh parsley

directions

1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min's to cool, peel away skin and slice thinly.
2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.
3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min's.
4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.
5. Boil, steam or microwave vegetables, until just tender.
6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.
7. To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

Reviews

[PJ Openshaw]

done the recipe for dinner, it was awesome, my new favorite

 

[JustJanS]

I made the relish and we ate it over sirloin steaks. I din't use your combo of veg TFC, but served up a baked potato with sour cream and a salad. I'd like to make this again when I'm not so sick and try it with capsicums in season.