Grilled steak with capsicum and olive relish

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.