| | Barbecued beef with smoky capsicum sauce
Barbecued beef with smoky capsicum sauce
Barbecued beef with smoky capsicum sauce 4.3-5 9
  • Calories: 2166 kj
  • Fat: 31g
  • Carbohydrates: 2g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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
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