Beef with capsicum relish and watercress salad

Recipes / Salads

Let capsicum play the starring role in a rich relish that raises this meal to first-class fare.

Recipe «Beef with capsicum relish and watercress salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch asparagus, woody ends trimmed, halved lengthways, 560g-piece beef scotch fillet, cut into eight 2cm-thick steaks, 1 bunch watercress, leaves picked, washed, dried, 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally, 3 red capsicums, quartered, deseeded , 1 tbsp olive oil, 1 small red onion, coarsely chopped, 2 fresh rosemary sprigs, halved , 80ml red wine vinegar, 70g brown sugar.

Ingredients:

  • 1 bunch asparagus, woody ends trimmed, halved lengthways 
  • 560g-piece beef scotch fillet, cut into eight 2cm-thick steaks 
  • 1 bunch watercress, leaves picked, washed, dried 
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally 
  • 3 red capsicums, quartered, deseeded 
  • 1 tbsp olive oil 
  • 1 small red onion, coarsely chopped 
  • 2 fresh rosemary sprigs, halved 
  • 80ml red wine vinegar 
  • 70g brown sugar 

Instructions

  1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  2. To make the capsicum relish, preheat grill on high. Cook the capsicum, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. Coarsely chop the flesh.
  3. Heat the oil in a medium saucepan over medium heat. Add the capsicum, onion and rosemary and cook, stirring, for 5 minutes or until the onion is soft. Add the vinegar and sugar and cook, stirring often, for 15 minutes or until the relish thickens.
  4. Meanwhile, heat a chargrill or barbecue grill on medium-high. Season both sides of the beef with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  5. Place the asparagus, watercress and cucumber in a large bowl and toss to combine. Divide among serving plates. Top with the beef and capsicum relish and serve immediately.