Steak with Roasted Red Capsicum Sauce
2 hours 20 minutes
Oven roasted capsicums are the star here. It is very very simple but never underestimate the moment you put this steak in your mouth.
Pierre Wibawa
3 people made this
Ingredients
Serves: 2
- Marinade
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 clove garlic, crushed
- pepper, to taste
- 2 x 250g steak fillets
- Sauce
- 3 red capsicums
- 4 cloves garlic
- 1 onion, unpeeled
- salt and pepper, to taste
Directions
Preparation:20min ›
Cook:1hour ›
Extra time:1hour marinating ›
Ready in:2hours20min
- Marinade: Mix the olive oil, dried rosemary, garlic and pepper to taste. Add the steaks then leave for at least 1 hour or overnight in the fridge.
- When the steak is marinated preheat your oven to 250 degrees C.
- Sauce: Make a 2cm x 2cm slit underneath the 3 capsicums to insert a clove of garlic each. Roast the capsicums and onion on an oven tray with a tablespoon of oil for 1 hour turning every 15 minutes.
- Meanwhile at minute 45 cook the steak in a hot frying pan for 4 minutes each side (medium). Set aside when done.
- After 1 hour seed and skin the roasted capsicums. Peel the roasted garlic and onion. In a food processor or a ricer mash the red capsicum, garlic, onion, salt and pepper. It should be a sauce consistency.
- Spoon the sauce on the plate and put the steak on top.
