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Photo of Barbecued beef with caponata by WW

Barbecued beef with caponata

Total Time
50 min
15 min
20 min
Make sure you have the barbecue/hot plate medium hot. Don't turn the steak more than once. If soft when pressed - rare, springy - medium, firm - well done.


Dried oregano

2 tsp

Fresh lemon rind

2 tsp, finely grated

Olive oil

2 tsp

Beef fillet (tenderloin), raw

500 g, (4x125g), fat trimmed


1 small, trimmed, finely chopped

Red onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped


2 clove(s), finely chopped

Salted anchovies in oil, drained

3 medium, finely chopped


2 medium, finely chopped

Red wine vinegar

60 ml

Black olives, drained

75 g, (1/2 cup)

Capers, rinsed, drained

1 tbs, rinsed, finely chopped


  1. Coarsely chop half the oregano. Place in medium bowl with lemon rind and 1 teaspoon of the oil. Rub steaks with oil mixture. Season to taste with salt and freshly ground black pepper. Refrigerate for 15 minutes.
  2. To make caponata, heat remaining oil in a large frying pan over high heat. Add eggplant. Cook, stirring, for 4–5 minutes or until browned lightly. Remove from pan.
  3. Add onion and capsicum to pan. Cook, stirring, for 3–4 minutes or until browned lightly. Add garlic and anchovies. Cook for 1 minute. Add tomato and vinegar and cook for 1 minute. Return eggplant to pan with olives and capers. Cook, stirring for 5 minutes or until vegetables are just tender. Remove from heat. Stand for 5 minutes.
  4. Meanwhile, preheat a barbecue or chargrill pan over medium heat. Cook steaks for 3–4 minutes each side for medium or to your liking.
  5. Serve steaks with caponata and sprinkle with remaining oregano leaves.