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Barbecued beef with smoky capsicum sauce
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Revamp your BBQ game with this delicious smoky roast beef recipe.
Ingredients:
  • 2kg-piece beef scotch fillet
  • Olive oil spray
  • Salt & freshly ground black pepper
  • 2 large red capsicums
  • 500g vine-ripened tomatoes, coarsely chopped
  • 3 garlic cloves, crushed
  • 20.00 ml dried oregano
  • Pinch of dried red chilli flakes
  • 40.00 ml red wine vinegar
Instructions:
  • To prepare the smoky capsicum sauce, heat a barbecue grill or chargrill pan on high. Grill the capsicums for 10 minutes, turning occasionally, until charred and blistered. Place the capsicums in a sealable plastic bag and let sit for 1 hour to help remove the skin. Peel the capsicums, remove the seeds and membrane, then roughly chop the flesh.
  • Combine tomato, garlic, oregano, and chili in a large saucepan. Cook over low heat for 15 minutes until the tomato softens. Add capsicum and vinegar, simmer for 50-55 minutes until the sauce thickens. Remove from heat, let it cool. Blend the mixture until smooth, season with salt and pepper. Allow to cool for 1 hour, then transfer to a small serving bowl.
  • Preheat a barbecue to 200C. Spray the beef with olive oil, season with salt and pepper, then grill for 5 minutes on each side until nicely browned. Continue cooking covered for 40 minutes for medium doneness or until it reaches your desired level of doneness. Rest the beef covered in foil on a plate for 10 minutes before slicing and serving.
  • Slice the tender barbecued beef against the grain and plate it. Enjoy right away with a side of flavorful smoky capsicum sauce.

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