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
- 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.
- 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.
- 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 beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
Note: Not all images displayed on this page utilise Cape Grim Beef.
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It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats
Restaurants & Retailers
The Independent
Gembrook, VIC
Noosa Food & Wine Festival
Aubergine, 18 Barker Street, Griffith, ACT
Coppersmith Hotel
435 Clarendon St
South Melbourne
Jolleys Boathouse - Adelaide, SA
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour