Name: Rib-eye steak with vegetables
Cook time: 50 min
Total time: 50 min
Ingredients: 2 red capsicums (400g); 2 eggplants (460g); 2 yellow zucchini (240g); 6 beef scotch fillet steaks (1.25kg); 1 cup (260g) black olive tapenade; 1 tablespoon olive oil

Ingredients

2 red capsicums (400g)

2 eggplants (460g)

2 yellow zucchini (240g)

6 beef scotch fillet steaks (1.25kg)

1 cup (260g) black olive tapenade

1 tablespoon olive oil

Method

1.Quarter capsicums, remove seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin.

2.Cut eggplant into 2cm slices. Cut zucchini, lengthways, into 2cm slices.

3.Cook steaks, in batches, on heated oiled grill plate until browned and cooked as desired; cover to keep warm.

4.Cook capsicum, eggplant and zucchini, in batches, on same grill plate until browned all over and soft.

5.Top steaks with eggplant, zucchini and capsicum. Serve with tapenade; drizzle with oil.

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Ingredients

Method

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