Chargrilled Steak with Caponata

Chargrilled Steak with Caponata

 

Serves: 4

Ingredients

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

Caponata

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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.
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

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

Circa, 2 Acland St St Kilda

Circa, 2 Acland St
St Kilda

Black Cow Bistro, 70 George St, Launceston TAS

Black Cow Bistro, 70 George St, Launceston TAS

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Our Farmers

Michael Kay

Michael Kay

John D Bruce

John Bruce 2546

Dallas & Jenny

DJ & JJ House

Charles Henry Rothwell

G231

Andrew Kay

Andrew Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour