Ingredients
| 2 cloves garlic | |
| 1 tablespoon finely chopped thyme leaves | |
| 4 tablespoons olive oil, plus a little extra for the crumbs | |
| 600g piece beef such as fillet, ribeye, tri tip | |
| 6 red capsicums | |
| 2 slices sourdough | |
| 1 tablespoon red wine vinegar | |
| grated zest of 1 lemon | |
| a pinch chilli flakes | |
| a small handful mint leaves | |
| 1-2 burrata, room temperature (I used Massimo’s) | |
| a good handful rocket leaves | |
| ½ cup green olives, pitted and sliced |
Roasted or grilled capsicums are probably one of my favourite things to eat over summer, for the bright colours and the sweetness and silky texture that comes from yielding to heat. Creamy burrata is made to go with capsicums and I do like the crunch of the sourdough crumbs. Beef done in a carpaccio style is delightful here, but omit it if you wish. While beef fillet is the luxe option, I also enjoy using tri tip, sirloin or even thin slices of flank steak. Should you happen to have some leftover rare beef from a previous meal, then it would work well in here, too.
View the recipe collection here
Instructions
| 1. | Mash the garlic cloves with the thyme and some sea salt in a mortar and pestle. |
| 2. | Mix in 1 tablespoon olive oil and marinate the beef, ideally for a few hours (or overnight). |
| 3. | Heat a pan or grill and sear the meat for 2-3 minutes all over, just enough to get a crust. Set aside to cool. |
| 4. | If using fillet, wrap tightly in plastic wrap in a cylindrical shape, then freeze for 30 minutes, to aid cutting into super-thin slices. |
| 5. | Heat the oven to 180°C. |
| 6. | Put the capsicums on a baking tray and roast for 25-30 minutes, until the skins start to darken and collapse. |
| 7. | Alternatively, you could grill the whole capsicums on a barbecue. |
| 8. | Set aside to cool, peel and discard the skin and any seeds. |
| 9. | Blitz the sourdough to a coarse crumb. Either put the sourdough crumbs on a baking tray, toss generously with olive oil and sea salt and bake for 10 minutes until golden, or pan fry until golden, about 2-3 minutes. Allow to cool. |
| 10. | Make a dressing by combining the red wine vinegar, 3 tablespoons extra virgin olive oil, lemon zest, chilli flakes and 1 tablespoon shredded mint leaves. |
| 11. | Roughly tear the roasted capsicums into slices and allow to marinate in the dressing. |
| 12. | To assemble, thinly slice the beef. |
| 13. | Put onto a platter, top with capsicums and drizzle over the dressing. |
| 14. | Add the burrata (I leave it unbroken until serving), scatter over the crumbs, rocket, olives and the rest of the shredded mint. |
| 15. | Make sure you serve plenty of bread alongside to mop up the juices. |
| 16. | VEGETARIAN Omit the beef (but you might like to add 1 mashed clove of garlic and a finely chopped teaspoon of thyme leaves to the dressing). |
| 17. | VEGAN Omit the beef and burrata. To play up the textures, you might like to use a mandoline to thinly slice 400g carrots and marinate in the garlic, thyme and olive oil. Grill or bake until bite tender. Serve with a good dollop of hummus, white bean purée or egg-free aioli. |
Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles
Leave a Reply