Steak with Capsicum and Caper Relish

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Servings Prep Time Cook Time
4 5minutes 10minutes
Servings Prep Time
4 5minutes
Cook Time
  1. Brush the steaks lightly with olive oil and season well with salt and freshly ground black pepper. Chop the capers, then combine in a small bowl with the capsicum strips, some oil from the jar and the vinegar.
  2. Preheat a barbecue flat plate or chargrill plate to high. Add the steaks and cook, without turning, for 3–4 minutes, or until small beads of moisture appear on top. Turn the steaks and continue to cook until done to your liking. Remove the steaks from the heat and leave to rest for 4 minutes.
  3. Meanwhile, put the salad leaves in a bowl, drizzle lightly with some extra virgin olive oil and extra red wine vinegar and toss.
  4. Top the steaks with a spoonful of the capsicum and caper relish and serve with the salad leaves.
Recipe Notes

1494 kJ, 357 kcal, 47 g protein, 17 g fat (6 g saturated fat), 4 g carbohydrate (2 g sugars), <1 g fibre, 338 mg sodium


Slice the cooked steaks and toss with the capsicum, capers and salad leaves. Top with slices of pan-fried haloumi cheese.