Garlic and oregano steak with olive peperonata

Method

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.