Curtis’ steak with oregano recipe is a must-try if you’re cooking for gluten and dairy-free dietary requirements.
Heat a barbecue flat plate or frying pan on high. Place capsicums and 1 tbs oil in a bowl. Toss to coat. Cook, turning occasionally, for 10-12 mins or until charred all over. Transfer to a heatproof bowl. Cover with plastic wrap and set aside for 10 mins to steam. Uncover and set aside to cool slightly. Use a small sharp knife to remove and discard the skins and stems. Cut the flesh in half and scrape out the seeds. Cut the flesh into wide strips.
In a medium bowl, combine oregano, parsley, lemon rind, garlic, 1/3 cup (80ml) oil and 1 tbs lemon juice. Season. Add capsicum flesh to oregano mixture and toss to combine. Set aside to develop the flavours.
Place a wire rack over a baking tray. Pat the steak dry with paper towel. Season. Cook on the barbecue flat plate or in the frying pan for 3 mins each side for medium-rare or until cooked to your liking. Transfer to the wire rack and set aside for 5 mins to rest. Thinly slice.
Divide the steak and capsicum mixture among serving plates.
COOK. STORE. SAVE.
Use it up: Make the most of any leftover oregano and parsley from this recipe by using them to make homemade chimichurri - it adds a bright burst of flavour to grilled meat or veggies. Find the recipe at coles.com.au/homemadechimichurri
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