Tag-Archive for » Relish «
This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want.
Ingredients
Olive oil
3 Beef fillet steaks (see note above)
2 Red capsicums, quartered, seeds and membranes removed
1 Large onion, sliced thinly
4 Cloves garlic, crushed
2 Red chilies, finely chopped (I leave a few seeds in.)
50ml Balsamic vinegar
3 Tablespoons brown sugar
2 Corn cobs, trimmed and chopped coarsley
300g Red potatoes, halved and quartered, depending on size
100g Snow peas
150g Asparagus spears
2 Tablespoons chopped fresh parsley
Method
1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min’s to cool, peel away skin and slice thinly.
2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.
3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min’s.
4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.
5. Boil, steam or microwave vegetables, until just tender.
6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.
To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.
All photos taken by me unless otherwise stated.
This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.
Ingredients
Steaks
3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut
Relish
2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled
Method
1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
2. Rub the remaining rub into the meat and allow to sit at room temperature.
3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.
I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.
All photos taken by me unless otherwise stated.
