Roast capsicum, tomato and garlic steak
Please log in to save or rate. Serves: 4Time to make: 40 mins (Hands-on time: 5 mins, Cooking time: 35 mins)
Total cost: $25.80 / $6.45 per serve
(at time of publication)
- 700g sweet potato, peeled, cut into wedges
- 4 x 125g lean beef steaks
- 4 cups kale
- Topping
- 2 red capsicums, halved, seeded
- 1/2 red onion, sliced
- 4 garlic cloves
- olive oil spray
- 250g punnet cherry tomatoes
- 1/4 cup reduced-salt vegetable stock
- 1 teaspoon sugar
- 1/4 cup basil leaves, plus extra, to garnish
- 2 tablespoons balsamic vinegar
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place sweet potato on one tray; spray with oil. Put capsicum, onion and garlic on the other tray; spray with oil. Cook both trays for 25 minutes, or until vegetables are tender. Add tomatoes to capsicum tray; cook for 10 more minutes.
Step 2 Place cooked capsicum in a plastic bag for a few minutes to loosen skins, then peel. Place capsicum, onion, peeled garlic, tomatoes and vegetable stock in a food processor; blend until mixture forms a chunky texture.
Step 3 Put mixture in a large non-stick frying pan. Add sugar, basil leaves and vinegar; heat for 5 minutes, or until sauce thickens. Season with cracked black pepper.
Step 4 Cook steaks until done to your liking (following steps on p58). Steam kale until just wilted.
Step 5 Spoon topping onto steaks and garnish with extra basil. Serve with roast sweet potato and kale.
HFG tip
Four steps to the perfect steak
- Allow steak to come to room temperature. Set a frying pan over high heat. Spray or brush steak with oil and add to pan.
- Season one side of sizzling steak with cracked pepper. Cook until first sign of moisture appears; flip and cook other side.
- Cook for 1 1/2 minutes per side, turning once, for rare. Cook for 2–2 1/2 minutes per side, turning once, for medium rare/medium.
- Cook for 2 1/2–3 minutes per side for well done. (Reduce heat if turning twice.) Turn onto sides to seal. Leave to rest for 5 minutes.
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