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Garlic and oregano steak with olive peperonata

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein

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.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Garlic and oregano steak with olive peperonata and baby potatoes


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    Arrange the potato, olive mixture and steak on serving plates. Serve with mixed salad leaves and oregano leaves.

Recipe tip

Swap me: Only have dried oregano? Reduce the amount to 2 tsp as it’s stronger in flavour.

Nutrition Information


Energy: 2875kJ/688 Cals (33%)

Protein: 58g (116%)

Fat: 37g (53%)

Sat fat: 12g (50%)

Carb: 27g (9%)

Sugar: 9g (10%)

Fibre: 9g (30%)

Sodium: 388mg (19%)