Chargrilled Steak with Caponata

Chargrilled Steak with Caponata


Serves: 4


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


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



  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.



 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.

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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

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Mumu Grill, 70 Alexander St  Crows Nest NSW

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St Kilda

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Black Cow Bistro, 70 George St, Launceston TAS

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L'Hotel Gitan,
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Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

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Michael Kay

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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