Recipes: Barbecued steak with peperonata | Spring salad

Barbecued steak with peperonata
Barbecued steak with peperonata
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HEAD chef Jason Wright at Steak Edinburgh shares a couple of his recipes

Barbecued steak with peperonata

Spring salad

Spring salad



3 tbsp extra virgin olive oil

2 small red onions , halved, sliced crosswise

4 large mixed red and yellow bell peppers, cut lengthwise into 1/2-inch-wide strips

1/4 tsp dried crushed red pepper

Coarse salt

3 tbsp red wine vinegar

2 tbsp capers in brine, drained

1 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

For the Steak

1 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

1 tbsp freshly cracked black pepper

1 1/2 tsp coarse salt

250g top sirloin steak, 2 to 2 1/2 inches thick

Extra virgin olive oil (for drizzling)

For the Peperonata

Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes.

Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally.

Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium.

Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature.

For the Steak

Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let it stand 
at room temperature for one hour before grilling.

Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired readiness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium.

Spring salad


1/4 cup olive oil

2 tbsp rice vinegar

2 tbsp chopped shallot

1 tsp finely grated orange peel

Some nice mixed salad leaves

2 medium fennel bulbs, very thinly sliced crosswise

4 oranges, peeled, segmented


Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.

Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over, sprinkle with chopped tips of the fennel, and serve.