Cape Grim T-Bone Steaks with Roasted Pepper Jam

This recipe comes to you from the team at BBQ School. Cape Grim Beef have been a proud partner for two years and they offer a great range of events for every type of BBQ cooking.

2 300g Cape Grim T-bone steaks

Jam

• 1 Spanish onion, thinly sliced
• 1 Red pepper, seeded, and sliced into strips
• 1 Yellow pepper, seeded, and sliced into strips (1/4 inch by 2 inches)
• 4 Garlic cloves, thinly sliced
• 1/2 cup Flat-leaf parsley leaves, coarsely chopped
• 4 tlbs Red wine vinegar
• 2 tbls Brown sugar
• Murray River Pink Salt
• Freshly cracked black pepper
• Vegetable oil
• Extra virgin olive oil

Method

1. Pre-heat BBQ until hot registers on the hood indicator.
2. For the Pepper jam, heat a heavy based pan on the BBQ side burner, and then add a little vegetable oil. Sauté onions and garlic until they just start to colour, add the sliced pepper and cook for 1 minute.
3. Add the brown sugar and vinegar to the pepper mix, then turn to low and cook until peppers are soft and sticky, season with salt, pepper and more sugar if needed, set aside.
4. To cook the steaks, turn the BBQ to medium, lightly coat the steaks in vegetable oil, salt and pepper, drain off any excess oil, then place the steak on the BBQ grill and sear for 2 minutes.
5. Turn the steak with the raw side still facing up to achieve crisscross char-grill lines and wait for tiny drops of blood to form on the surface, (this is for medium rare) then turn over.
6. Cook the steak on the second side for about half the time as the first side.
7. Place steak on the BBQ resting rack with the BBQ turned off for and rest for 8 minutes.
8. To serve, fold the parsley into the pepper mix, place steaks on the serving plate and spoon over pepper jam, drizzle with extra-virgin olive oil.

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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