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Steak with a tri-coloured capsicum relish


  • To make the relish, heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until softish. Add the chilli flakes, saffron and capsicum. Mix well, turn the heat down and gently cook for about 5 mins. Then add the tomatoes, stock and seasonings. Mix well, turn the heat down a little more and rapidly simmer for about 10 mins until thick and fragrant. Stir in 2-3 tbsp chopped basil, taste for seasoning and cook for a minute or so.
  • When the relish is almost ready, lightly spray the steaks with oil and cook to the desired degree on a lightly oiled ridged grill (or BBQ), seasoning once sealed.
  • To serve, spoon the relish on individual plates, top with the steaks and garnish with a basil sprig.


  • 1 tbsp olive oil
  • ½ large onion, sliced
  • 1 large garlic clove, crushed
  • a pinch of chilli flakes
  • a pinch of saffron threads
  • 1 each red, yellow & green capsicum, cored, seeded & sliced
  • 2 cans diced tomatoes, drained a little
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 1 bunch fresh basil
  • 4 x 180 gm fillet or porterhouse steaks, trimmed of all fat & sinew
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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