Grilled beef with peperonata
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pepernotat is an Italian dish mainly featuring sweet stewed capsicums.
Ingredients
Ciabatta bread
100 g, (4 x 25 g slices) toasted
Olive oil
1 tbs
Red onion
1 medium, cut into wedges
Red capsicum
2 medium, thinly sliced
Yellow capsicum
1 medium, thinly sliced
Garlic paste
2 tsp
Capers, rinsed, drained
2 tsp
Red wine vinegar
2 tbs
Fresh basil
¼ cup(s), leaves
Fresh rosemary
1 tbs, (1 sprig)
Beef scotch fillet (rib eye), raw
400 g, (Buy 4 x 125g)
Rocket
1 cup(s), trimmed
Instructions
1
Heat half the oil in a large frying pan over medium-high heat. Cook onion and capsicum, stirring, for 10 minutes or until softened. Add garlic, capers and vinegar and stir to combine. Stir in basil. Transfer to serving plates.
2
Meanwhile, heat remaining oil and the rosemary in a large frying pan over high heat. Cook the beef for 1-2 minutes each side or until cooked to your liking. Serve beef with peperonata, rocket and bread.
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