BEEF STEAKS WITH CAPSICUM RELISH

Beef Steaks With Capsicum Relish image

Provided by The Flying Chef

Categories Steak

Time 45m

Yield 3 serving(s)

Number Of Ingredients 13

olive oil
3 beef steak fillets (see note above)
2 red capsicums, quartered, seeds and membranes removed
1 large onion, sliced thinly
4 garlic cloves, crushed
2 red chilies, finely chopped (I leave a few seeds in.)
50 ml balsamic vinegar
3 tablespoons brown sugar
2 corn cobs, trimmed and kernels removed
300 g red potatoes, halved and quartered, depending on size
100 g snow peas
150 g asparagus spears
2 tablespoons chopped fresh parsley

Steps:

Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min's to cool, peel away skin and slice thinly.
Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.
Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min's.
Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.
Boil, steam or microwave vegetables, until just tender.
You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.
To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

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