This is Geoff Jansz’ wonderful all-year-round recipe that I prepared earlier for a shoot. It is perfect for a glorious winter’s day in Byron Bay such as the one that is peeking through my window. On a recent trip to Melbourne it felt colder than Berlin and took a few extra days to acclimatise back to our endless autumn days here. I thought this recipe would be the tasty pick me up for those who are brave enough to heat the BBQ down south, or an anytime easy eat if you’re in more temperate climes.
PrintItalian Chilli Fennel Steaks with Balsamic Relish
- Yield: Serves: 2
Ingredients
Balsamic Relish
1 red onion, thickly sliced
1 red capsicum, sliced to same thickness as onion
3 tbsp extra virgin olive oil
Salt to taste
1 clove garlic crushed with ½ tsp salt
2 tbsp chopped parsley
Black pepper
Extra salt to taste
2 tbsp balsamic vinegar
Extra virgin olive oil to taste
For the relish
- Preheat oven to 200° C.
- In an oven proof dish, toss onion and capsicum with oil.
- Season with a little salt and roast for 20 to 30 mins, tossing once or twice.
- Remove immediately and fold through garlic, parsley, black pepper, salt, balsamic vinegar and a little more oil.
- Leave for 2 minutes to infuse, then serve with the steak.
For the steaks
¼ tsp fennel seeds
Pinch chilli flakes
Pinch salt
Extra virgin olive oil
2 pieces of good quality steak (flattened using a mallet, or ask butcher to do this)
Rocket leaves to serve
Instructions
- Heat frypan.
- Press fennel, chilli and salt onto one side of the steak to adhere.
- In a smoking hot frypan, splash in oil and sear steak – spice side down.
- Turn once, cooking to your taste.
- Serve with Balsamic Relish and some rocket leaves.
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