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Grilled steak with capsicum and olive relish

Grilled steak with capsicum and olive relish

Total Time
25 min
15 min
10 min
Liven up grilled steak with balsamic glazed-kalamatta olives and thyme-scented sautéed capsicums and white beans.


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

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


  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.


SERVING SUGGESTION: steamed broccoli.