Barbecued beef with caponata
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Dried oregano
2 tsp
Fresh lemon rind
2 tsp, finely grated
Olive oil
2 tsp
Beef fillet (tenderloin), raw
500 g, (4x125g), fat trimmed
Eggplant
1 small, trimmed, finely chopped
Red onion
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Salted anchovies in oil, drained
3 medium, finely chopped
Tomato(es)
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
Instructions
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.
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