Garlic and oregano steak with olive peperonata
Turn on the barbie this week and get ready to grill up some steak. Served with potatoes and olive peperonata for a dish the whole family will love.
- 500g Coles Australian Baby White Potatoes, halved
- 2 tbs olive oil
- 1 red onion, thinly sliced
- 2 red capsicums, seeded, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs red wine vinegar
- 1 tsp brown sugar
- 16 pitted black olives
- 1/4 cup finely chopped oregano
- 4 Coles Graze Grass Fed Beef Scotch Fillet Steaks
Preheat oven to 200°C. Place the potato in a microwave-safe bowl. Cook in microwave on high for 5 mins. Spread potato over a baking tray and drizzle with 2 tsp of the oil. Season. Roast, turning occasionally, for 20 mins or until tender and golden brown.
Meanwhile, heat 1 tbs of remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 3 mins or until just soft. Add capsicum and half the garlic. Cook, stirring occasionally, for 5 mins or until the capsicum softens. Add the vinegar and sugar. Cook, stirring occasionally, for 5 mins or until the sauce thickens slightly. Stir in olives and two-thirds of the oregano.
While the onion mixture is cooking, rub the steaks with remaining garlic and oregano. Season. Heat the remaining oil in a separate frying pan over medium-high heat. Cook steaks for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Rest for 5 mins. Slice.
Arrange the potato, olive mixture and steak on serving plates.
Serve with mixed salad leaves and oregano leaves.
Swap me : Only have dried oregano? Reduce the amount to 2 tsp as it’s stronger in flavour.