Beef steak with bell pepper relish
3 red bell peppers
1 tsp olive oil
1 brown onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp brown sugar
2 tbsp vinegar
3 fresh red thai chillies, seeded, finely chopped
4x200g beef eye fillet steaks
2 corn cobs, trimmed, coarsely chopped
150g sugar snap peas
300g baby new (chat) potatoes
2 tbsp coarsely chopped fresh flat-leaf parsley
Preheat grill (broiler). Quarter bell peppers; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover with plastic or paper for 5 mins, then peel away skin; slice thinly.
Heat oil in a medium frying pan; cook onion and garlic, stirring, until soft. Add sugar, vinegar, chilli and capsicum; cook, stirring, 5 minutes.
Meanwhile, cook beef on a heated oiled grill plate (or grill or barbecue) until browned and cooked as desired.
Boil, steam or microwave corn, peas and potatoes, separately, until just tender; drain.
Top steaks with bell pepper relish; serve with vegetables, sprinkle with parsley.
Tip: You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe.