Grilled steak with capsicum and olive relish
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Liven up grilled steak with balsamic glazed-kalamatta olives and thyme-scented sautéed capsicums and white beans.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 large, cut into 1cm cubes
Fresh thyme
1 tbs, leaves
Vegetable stock
⅓ cup(s), (80ml)
Black olives, drained
8 individual, Kalamatta, pitted, halved
Balsamic glaze
2 tbs
Beef rump steak, raw
480 g, (buy 600g), fat trimmed
Red onion
1 medium, cut into wedges
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
Baby spinach
150 g
Instructions
1
Heat 2 teaspoons of the oil in a medium saucepan over medium-high heat. Cook the brown onion, capsicum and thyme, stirring occasionally, for 5 minutes or until softened. Stir in 1 tablespoon of the stock and cook, covered, for 5 minutes over medium-low heat. Stir in the olives and balsamic glaze. Season with pepper.
2
Meanwhile, heat 1 teaspoon of remaining oil in a large frying pan. Season the steaks with salt and pepper and cook for 2 minutes each side for medium-rare or until cooked to your liking. Set aside and cover to keep warm.
3
Heat the remaining oil in the same pan over high heat. Cook the red onion for 5 minutes or until lightly charred. Add the beans and the remaining stock. Cook until heated through. Stir in the spinach until just wilted and season with salt and pepper.
4
Slice the steak and serve with the bean mixture and the capsicum and olive relish.
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