MAIN: Barbecued Beef with Caponata
Make sure you have the barbecue or hot plate on medium heat.
2 tsp oregano leaves
2 tsp fresh lemon rind, finely grated
2 tsp olive oil
500g lean beef fillet
1 small fresh eggplant, trimmed, finely chopped
1 medium red onion, finely chopped
1 medium red capsicum, finely chopped
2 cloves fresh garlic, finely chopped
3 medium anchovy fillets in oil, drained,
finely chopped
2 medium fresh tomatoes, finely chopped
60ml red wine vinegar
½ cup black olives, drained
1 tbsp baby capers, rinsed, drained, finely chopped
1 Coarsely chop half the oregano. Place in a medium bowl with lemon rind and 1 tsp oil.
Rub steak with oil mixture. Season to taste with salt and freshly ground black pepper. Refrigerate for 15 minutes.
2 To make caponata, heat remaining oil in a large frying pan over high heat. Add eggplant. Cook, stirring, for 4-5 minutes or until browned lightly. Remove from pan. Add onion and capsicum to pan. Cook, stirring, for 3-4 minutes or until browned lightly. Add garlic and anchovies. Cook for 1 minute. Add tomato and vinegar and cook for 1 minute. Return eggplant to pan with olives and capers. Cook, stirring for 5 minutes or until vegetables are just tender. Remove from heat. Stand for 5 minutes.
3 Meanwhile, preheat a barbecue or chargrill pan over medium heat. Cook steak for 3-4 minutes each side for medium or until cooked to your liking. Cut steak in half and serve with caponata and remaining oregano leaves, if desired.
