Barbecued T-bone steaks and capsicums with avocado salsa
Ingredients
4 (about 250-300g each) Coles Australian Beef T-bone steaks, at room temperature
3 (500g) medium red capsicums
2 tbsp olive oil, plus 1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 tsp dried chilli flakes
3/4 cup fresh coriander, chopped
1/4 cup spring onion, chopped
2 avocados, firm but ripe, peeled, pitted, cubed
4 slices ciabatta bread, 2cm-thick
method
Step 1
To barbecue the steaks and capsicums: Prepare the barbecue for high heat. In a medium bowl, toss the capsicums with 1 tablespoon of the oil. Barbecue the capsicums, turning as needed, for about 10 minutes, or until charred all over. Return the capsicums to the bowl, cover with cling wrap, and set aside until the capsicums are cool enough to handle. Remove the skins and seeds and cut each capsicum into 4 strips about 2cm wide.
Step 2
Rub the steaks with 1 tablespoon of oil and season generously with salt and pepper. Barbecue the steaks, turning as needed, for about 5 minutes, or until nicely charred on both sides and the internal temperature is 50C for medium-rare doneness. Transfer to 4 plates and rest for 3 minutes before serving.
Step 3
Meanwhile, to make the salsa and serve: In a small bowl, stir the lemon juice, vinegar, garlic, chilli flakes, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon pepper. Whisk in the remaining 1/2 cup oil to blend, then stir in the coriander and spring onion. Fold in the avocado.
Step 4
Grill the bread for about 2 minutes per side, or until warm, golden, and crisp on the outside. Place the toasts and capsicum strips alongside the steaks on the plates. Spoon the avocado salsa atop the toasts and over the steaks and capsicums and serve.
RECIPE NOTES
Make-Ahead: The capsicums and salsa can be prepared up to 3 hours ahead, covered separately and kept at room temperature. Stir the avocado into the salsa just before serving.
