Solo: Steak with Chilli, Mint and Parm Salsa

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Solo: Steak with Chilli, Mint and Parm Salsa

Were on the cusp of the cooler months so getting in the last grill is crucial to our cravings with this grilled capsicum, butternut and onion chilli, parm and caper mash-up served with an oh so juicy sirloin steak.

Ingredients to serve 1

  • 1 x Sirloin Steaks
  • 150g x Butternut Chunks
  • ½ x Onion - sliced along the length into rings
  • ½ x Green Pepper - core removed and quartered
  • 7,5g x Crushed Garlic
  • 15g x Capers - chopped
  • 2.5g x Mint - chopped at Step 2
  • ¼ x Chilli - deseeded and chopped (optional)
  • 10g x Parmesan - grated
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to grill.

Washing Instruction

Wash your hands and green peppers and chilli well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Grilling creates so much depth of flavour from the char its all about patience and keeping a constant eye on the process allowing colour and caramelisation and flipping the ingredients when need be (once or twice).

Step 1 - Grilled Vegetables

Cook your butternut chunks in a large saucepan of salted water for 5-6 minutes until about halfway cooked. Drain through a colander and then lay your butternut, onion slices (rings) and quartered green peppers on your chopping board. Rub or brush your vegetables with olive oil and season only with salt. Place your vegetables on an oven tray and then proceed to char your vegetables under your grill about 10-15cm from your element, for about 8-10 minutes, flipping with a thin egg lifter when you start to see dark char.

Step 2 - Chilli, Mint Salsa

In a medium mixing bowl add your chopped chilli (at your discretion), chopped capers, chopped mint, crushed garlic. Add a good few glugs of olive oil and season with salt and pepper.

Step 3 - Seared Steak

Season your sirloin steaks with salt and pepper. Heat a large grill pan over med-high heat, once your pan is hot but not smoking, fry your steaks for 3-4 minutes on each side or cooked until your desired doneness (whether that is less time or more time).

To Serve

Now toss your grilled vegetables with your chilli, mint salsa and sprinkle over your grated parmesan. Serve alongside your seared steak.