Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cloves garlic, thinly sliced
- 1 green capsicum, cut into 1cm wide strips
- 2 red capsicum, cut into 1cm wide strips
- 2 medium red onions, cut into 1cm-thick wedges
- 6 roma tomatoes, deseeded and cut into 1-2cm dice (pre-prepped in bowl)
- 1tablespoons worcestershire sauce
- 1teaspoons ground allspice
- 1/2-1teaspoons dried chilli flakes
- 1teaspoons ground paprika
- 2tablespoons red wine vinegar
- 1/4 cup Spanish mellow olive oil
- mixed herbs
- 4 rump steaks, trimmed (200g each)
Method
Step 1 of 4
Combine Worcestershire sauce and 1 tablespoon of oil in a large bowl. Add paprika and steaks. Season. Rub mixture all over steaks.
Step 2 of 4
Cook steaks on a preheated barbecue grill for 2 minutes on each side or until cooked to your liking. Transfer to a plate to rest for 4 minutes.
Step 3 of 4
Combine capsicum, onion, garlic, allspice and 1 tablespoon of oil in a bowl. Season. Tip onto preheated barbecue flat plate and sauté using tongs for 2 minutes or until lightly charred. Transfer to a large bowl; add tomatoes, vinegar, chilli flakes and remaining tablespoon of oil. Season. Toss to coat.
Step 4 of 4
Serve steak, thickly sliced with capsicum relish and mixed herbs if using. Tip 1: Bring steaks up to room temperature 30 minutes before cooking Tip 2: Swap the rump steaks with scotch fillet or porterhouse Tip 3: You can slice the steaks into the relish and add salad leaves for a sharing platter.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.