Serves 4 People
Method
Place beef, in a single layer, in a ceramic dish. Whisk wine, garlic, thyme, cranberry sauce, oil and salt and pepper in a bowl. Pour over beef and turn to coat. Cover and refrigerate for up to 1 hour.
Make caponata: Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until onion is soft. Add eggplant and cook, stirring, for 2 to 3 minutes or until soft. Add capsicum and celery. Cook, stirring occasionally, for 4 minutes. Add vinegar, sugar, capers and olives. Reduce heat to medium. Simmer for 6 to 8 minutes or until mixture is thick. Transfer to a bowl. Stir in parsley. Season with salt and pepper.
Spray a cold barbecue plate or grill with oil. Preheat on medium- high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Stand for 3 minutes. Serve steaks with warm caponata and crusty bread rolls.
Ingredients
- 4 scotch fillet steaks, trimmed
- ½ cup red wine
- 3 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 tablespoon cranberry sauce
- 2 tablespoons olive oil
- olive oil cooking spray
- crusty bread rolls, to serve
Caponata
- 1 tablespoon olive oil
- 2 small red onions, finely diced
- 2 garlic cloves, crushed
- 1 eggplant, diced
- 2 red capsicums, diced
- 2 celery stalks, finely diced
- ¼ cup red wine vinegar
- 2 tablespoons caster sugar
- ¼ cup capers, rinsed, drained
- ⅔ cup pitted black olives, roughly chopped
- ¼ cup flat-leaf parsley leaves
