Beef with capsicum relish and watercress salad

Let capsicum play the starring role in a rich relish that raises this meal to first-class fare.

• 1 bunch asparagus, woody ends trimmed, halved lengthways
• 560g-piece beef scotch fillet, cut into eight 2cm-thick steaks
• 1 bunch watercress, leaves picked, washed, dried
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

Capsicum relish

• 3 (about 750g) red capsicums, quartered, deseeded
• 1 tablespoon olive oil
• 1 small red onion, coarsely chopped
• 2 fresh rosemary sprigs, halved
• 80ml (1/3 cup) red wine vinegar
• 70g (1/3 cup, firmly packed) brown sugar

Energy 1916kJ	Fat saturated 8.00g
Fat Total 22.00g	Carbohydrate sugars 26.00g
Carbohydrate Total 26.00g	Dietary Fibre 5.00g
Protein 35.00g	Cholesterol 81.00mg
Sodium 99.69mg

All nutrition values are per serve.

1. Step 1

   1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. Step 2

   2. To make the capsicum relish, preheat grill on high. Cook the capsicum, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. Coarsely chop the flesh.

3. Step 3

   3. Heat the oil in a medium saucepan over medium heat. Add the capsicum, onion and rosemary and cook, stirring, for 5 minutes or until the onion is soft. Add the vinegar and sugar and cook, stirring often, for 15 minutes or until the relish thickens.

4. Step 4

   4. Meanwhile, heat a chargrill or barbecue grill on medium-high. Season both sides of the beef with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

5. Step 5

   5. Place the asparagus, watercress and cucumber in a large bowl and toss to combine. Divide among serving plates. Top with the beef and capsicum relish and serve immediately.

 Prep: 30 mins (+ 5 mins standing & 5 mins resting time)