Steak with roasted capsicum, tomato and garlic topping
(at time of publication)
- 2 red capsicums, halved, deseeded
- ½ red onion, sliced
- 4 cloves garlic
- oil spray
- 1 ½ cups cherry tomatoes
- ¼ cup liquid salt-reduced vegetable stock
- 1 teaspoon sugar
- ¼ cup fresh basil
- 2 tablespoons balsamic vinegar
- 700g kumarasweet-potatoX, sliced
- 4 x 120g lean beef steaks
- 4 cups kale
1 Preheat oven to 200°C. Place capsicums, onion and garlic on a baking tray and spray with oil. Meanwhile, place kumara on another tray and spray with oil. Cook for 25 minutes. Add tomatoes to tray and cook for 10 more minutes.
2 Place capsicums in a plastic bag for a few minutes to loosen skins then peel. Place in a blender with onion, garlic, tomatoes and stock then blitz until a chunky texture forms. Place in a pan. Add sugar, basil and vinegar. Heat for 5 minutes. Adjust seasoning.
3 Season steaks and cook to your liking (see tip). Cook kale by steaming or microwaving until just wilted. Top steaks with capsicum topping and serve with kumara and kale.
Make it gluten free: Use gluten-free stock.
Step by step: Cooking the perfect steak
Step 1 Bring steak to room temperature. Heat a pan or barbecue until hot.
Step 2 Spray steak with oil, then cook on a high heat. Season with pepper while one side is cooking. Cook each side to your liking, turning once with tongs.
Step 3 Turn steak on its side to seal sides.
Cooking guidelines (for a steak 4cm in thickness):
- For a rare steak, cook each side for 1 1/2 minutes
- For a medium steak, cook each side for 2 1/2–3 minutes
Once cooked, rest steak for 5 minutes before serving so juices are reabsorbed.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 8g
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