Grilled steak with capsicum and olive relish
1 medium, finely chopped
1 large, cut into 1cm cubes
1 tbs, leaves
⅓ cup(s), (80ml)
8 individual, Kalamatta, pitted, halved
Lean beef rump steak
480 g, (buy 600g), fat trimmed
1 medium, cut into wedges
Canned cannellini beans, rinsed, drained
2 can(s), (2x400g cans)
Baby spinach leaves
- 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.
- 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.
- 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.
- Slice the steak and serve with the bean mixture and the capsicum and olive relish.