Beef steak with bell pepper relish

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 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.