Name: Chargrilled steak with caponata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 4 scotch fillet steaks, trimmed; 123.75 gm red wine; 3 garlic cloves, chopped; 1 tsp dried thyme; 23.40 gm cranberry sauce; 36.40 gm olive oil; olive oil cooking spray; crusty bread rolls, to serve; 18.20 gm olive oil; 2 small red onions, finely diced; 2 garlic cloves, crushed; 1 eggplant, diced; 2 red capsicums, diced; 2 celery stalks, finely diced; 62.50 ml red wine vinegar; 40.00 gm caster sugar; 62.50 ml capers, rinsed, drained; 165.00 ml pitted black olives, roughly chopped; 62.50 ml flat-leaf parsley leaves

Chargrilled steak with caponata

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Indulge in Sicilian Caponata with cranberry-red wine steak for a sensational meal.

Ingredients:

4 scotch fillet steaks, trimmed
123.75 gm red wine
3 garlic cloves, chopped
1 tsp dried thyme
23.40 gm cranberry sauce
36.40 gm olive oil
olive oil cooking spray
crusty bread rolls, to serve
18.20 gm olive oil
2 small red onions, finely diced
2 garlic cloves, crushed
1 eggplant, diced
2 red capsicums, diced
2 celery stalks, finely diced
62.50 ml red wine vinegar
40.00 gm caster sugar
62.50 ml capers, rinsed, drained
165.00 ml pitted black olives, roughly chopped
62.50 ml flat-leaf parsley leaves

Instructions:

Lay the beef flat in a ceramic dish. Combine wine, garlic, thyme, cranberry sauce, oil, salt, and pepper in a bowl. Pour the mixture over the beef and coat evenly. Cover and refrigerate for up to 1 hour.
Prepare the caponata by heating oil in a large frying pan over medium-high heat. Sauté onion and garlic until the onion is soft, about 1 to 2 minutes. Add eggplant and cook until soft, stirring occasionally, for about 2 to 3 minutes. Incorporate capsicum and celery, cooking and stirring occasionally for approximately 4 minutes. Mix in vinegar, sugar, capers, and olives. Reduce heat to medium and let it simmer for 6 to 8 minutes until the mixture thickens. Transfer the caponata to a bowl, then fold in parsley. Season with salt and pepper to taste.
Prepare the barbecue plate or grill by spraying it with oil and preheating it over medium-high heat. Cook the steaks for 2 to 3 minutes on each side for medium doneness or until they reach your desired level of doneness. Transfer the steaks to a plate, cover them, and let them stand for 3 minutes. Serve the steaks with warm caponata and crusty bread rolls.

We use cookies

Similar Recipes

Chargrilled steak with spiced red lentil salad

Chargrilled steak with asparagus and capsicum salad

Chargrilled steak with baby broccoli recipe

Chargrilled steak with green-olive tapenade and butter-bean mash

Chargrilled steak with beetroot salad recipe