Recipe: Barbecued beef with smoky capsicum sauce
How to Make:
- To make the smoky capsicum sauce, preheat a barbecue grill or chargrill pan on high. Add the capsicums and cook, turning occasionally, for 10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 1 hour (this will help lift the skin). Peel the skin from the capsicums. Cut capsicums in half and remove the seeds and membrane. Coarsely chop the flesh.
- Place the tomato, garlic, oregano and chilli in a large saucepan. Cook, stirring occasionally, over low heat for 15 minutes or until tomato is soft. Add the capsicum and vinegar and simmer, stirring occasionally, for 50-55 minutes or until sauce thickens. Remove from heat and set aside to cool slightly. Transfer tomato mixture to the jug of a blender and blend until smooth. Taste and season with salt and pepper. Set aside for 1 hour to cool. Transfer to a small serving bowl.
- Meanwhile, preheat a closed barbecue to 200C. Spray the beef with olive oil spray and season with salt and pepper. Cook on preheated barbecue for 5 minutes each side or until brown all over. Cook in closed barbecue for 40 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
- Slice the barbecued beef across the grain and divide among serving plates. Serve immediately with the smoky capsicum sauce.
Time for preparing:
70 min.
Servings:
8
Ingredients:
- 2kg-piece beef scotch fillet
- Olive oil spray
- Salt & freshly ground black pepper Smoky capsicum sauce
- 2 large red capsicums
- 500g vine-ripened tomatoes, coarsely chopped
- 3 garlic cloves, crushed
- 1 tablespoon dried oregano
- Pinch of dried red chilli flakes
- 2 tablespoons red wine vinegar
- Salt & freshly ground black pepper
