Surf and turf with tomato and chilli relish
1 small, finely chopped
1 large, finely chopped
Fresh red chilli
2 whole, deseeded, finely chopped
2 clove(s), crushed
3 medium, (vine-ripnened), deseeded, finely chopped
2 tbs, (white wine vinegar)
Lean beef fillet
670 g, (6x120g), fat trimmed
Fresh lemon rind
1½ tsp, finely grated
340 g, (purchase medium size 400g) peeled, tails intact
- Heat half the oil in a medium saucepan over medium heat. Add onion, capsicum, chilli and garlic and cook, stirring, for 3–4 minutes or until onion has softened. Add tomatoes and cook, stirring, for 1 minute. Add vinegar and sugar and cook, stirring occasionally, for 2 minutes or until tomatoes are just softened. Stir in thyme. Transfer relish to a bowl and cool for 15 minutes.
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes.
- Place rind and remaining oil in a medium bowl. Add prawns and season with salt and freshly ground black pepper. Toss to coat prawns in oil mixture. Cook prawns for 1–2 minutes each side or until just cooked through.
- Serve steaks topped with relish and prawns.