Chargrilled Steak with Caponata

Serves: 4

Ingredients

4 scotch fillet steaks, trimmed
½ cup red wine
3 garlic cloves, chopped
1 teaspoon dried thyme
1 tablespoon cranberry sauce
2 tablespoons olive oil
olive oil cooking spray
crusty bread rolls, to serve

Caponata

1 tablespoon olive oil
2 small red onions, finely diced
2 garlic cloves, crushed
1 eggplant, diced
2 red capsicums, diced
2 celery stalks, finely diced
¼ cup red wine vinegar
2 tablespoons caster sugar
¼ cup capers, rinsed, drained
⅔ cup pitted black olives, roughly chopped
¼ cup flat-leaf parsley leaves

Method

1. Place beef, in a single layer, in a ceramic dish. Whisk wine, garlic, thyme, cranberry sauce, oil and salt and pepper in a bowl. Pour over beef and turn to coat. Cover and refrigerate for up to 1 hour.
2. Make caponata: Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until onion is soft. Add eggplant and cook, stirring, for 2 to 3 minutes or until soft. Add capsicum and celery. Cook, stirring occasionally, for 4 minutes. Add vinegar, sugar, capers and olives. Reduce heat to medium. Simmer for 6 to 8 minutes or until mixture is thick. Transfer to a bowl. Stir in parsley. Season with salt and pepper.
3. Spray a cold barbecue plate or grill with oil. Preheat on medium- high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Stand for 3 minutes. Serve steaks with warm caponata and crusty bread rolls.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.