• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, unpeeled

  2. 2 red capsicum

  3. 2 long red chillies

  4. 2 vine-ripened tomatoes

  5. 1 teaspoon black peppercorns

  6. 1/2 teaspoon dried chilli flakes

  7. 1 dried bay leaf

  8. 2 teaspoons sea salt

  9. 1/4 cup (60ml) red wine vinegar

  10. 1/4 cup (60ml) extra virgin olive oil

  11. 1/3 cup fresh oregano leaves

  12. 4 steaks of your choice: sirloin, rump, t-bone or fillet

  13. sea salt and freshly ground black pepper

  14. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Char-grill garlic, capsicum, chillies and tomatoes over a naked flame or under a preheated grill until skin is charred.

  2. Transfer to a large bowl and cover with plastic wrap, or place in a plastic bag to cool. Peel charred skin from vegetables, remove seeds and membranes and chop coarsely; set aside.

  3. In a mortar and pestle, grind peppercorns, chilli, bay leaf and salt to a fine powder. Add chopped garlic, capsicum, chillies and tomatoes and continue to pound to a coarse paste. Stir in vinegar, olive oil and oregano. Set aside until ready to cook the steaks.

  4. Season steaks lightly and brush with a little olive oil.

  5. Heat grill pan or barbecue hot plate until very hot. Cook steaks 4 minutes before turning over. Dollop a large spoonful of capsicum and chilli salsa over cooked side of steak while the second side cooks a further 4 minutes.

  6. Remove steaks to a warm serving plate and stand 5 minutes before serving.


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