Tapas style fire-grilled steak

You’ll need this.

500g -700g Whole eye fillet

2 x red capsicum ( or peppers depending on where your from )

1 x french stick or baguette

Crushed Garlic

Bunch of Rosemary

Cracked Pepper and Flake Salt

1 cup Olive Oil - or your oil of choice.

Bunch of parsley

2 red chilli’s

1 tablespoon Red wine vinegar

1 x fire to cook on.

The eye fillet is best cooked at room or ambient temp, just season with salt and pepper and rub in some oil - I use a grate style BBQ plate that sits over the hot coals, you want your fire to have created a good bed of coals to cook over so don’t go too early. It’s going to cook for a while so start with the beef.

Add your capsicum to the grill, i usually just season it and drizzle some oil over them. You want the capsicum to have a charred appearance.

After about 15 minutes of turning the beef start to baste it in garlic oil with the rosemary bunch - continue to do this intermittently while turning the beef to get a good char on all sides.

I want to get the beef cooked about medium rare, it’s going look charred on the outside but still quite squishy when you poke it - if you have a thermometer stick it in and if it’s around 60 - 65C you should be good.

Rest the beef for a good 15 min.

The capsicum should be soft, squishy and charred - slice it in to strips and set aside.

To make Chimmichurri - chop up your parsley and chilli’s quite finely - add crushed garlic, oilve oil and red wine vinegar to create a runny thick saucy consistency. The measurements for this are just a guide you might need to add more oil or parsley if it doesn’t look right - it should look like equal parts oil to parsley.

Slice up your bread and drizzle with olive oil, grill until ligthly toasted.

Slice your beef into thin slabs.

I put it together like this.

Bread - beef - capsicum - chimmichurri.

This kind of dish is perfect for a stand around BBQ get together, no need for plates or cutlery - you literally have one hand for your tapas and one hand for your beer - perfect.

If you’ve done this right the eye fillet should be juicy, tender and easy to bite through. But you know - individual results may vary.