Stout-marinated flank steak with roasted capsicum

Name: Stout-marinated flank steak with roasted capsicum
Yield: 6
Ingredients: 375ml stout; 2 tbs Worcestershire sauce; 1.2kg-1.4kg piece of beef flank steak; 1 tbs brown sugar; 1 tsp each ground cumin, ground coriander, smoked paprika, mustard powder and salt flakes; ½ tsp each garlic powder, ground fennel seeds and cayenne pepper; 2 tbs olive oil; Grated horseradish, to serve (optional); 2 each red and yellow capsicums, quartered, seeds removed; 3 tbs olive oil; 2 anchovies, chopped; 2 garlic cloves, thinly sliced; ¼ bunch basil leaves, torn; 1/3 cup (40g) pitted Sicilian olives, chopped; 1 tbs red wine vinegar

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by Shannon Bennett

Chef

Aug 20, 2018

“A boozy marinade brings rich, bold flavour to robust flank steak” - Shannon Bennett.

375ml stout
2 tbs Worcestershire sauce
1.2kg-1.4kg piece of beef flank steak
1 tbs brown sugar
1 tsp each ground cumin, ground coriander, smoked paprika, mustard powder and salt flakes
½ tsp each garlic powder, ground fennel seeds and cayenne pepper
2 tbs olive oil
Grated horseradish, to serve (optional)

Roasted capsicum

2 each red and yellow capsicums, quartered, seeds removed
3 tbs olive oil
2 anchovies, chopped
2 garlic cloves, thinly sliced
¼ bunch basil leaves, torn
1/3 cup (40g) pitted Sicilian olives, chopped
1 tbs red wine vinegar

Method

1.

Combine stout and Worcestershire sauce in a shallow dish, add steak, turn to coat and marinate at room temperature, turning once, for at least 20 minutes. Drain steak (discard marinade) and pat dry with paper towel. Combine remaining ingredients except oil, rub mixture all over steak and set aside.
2.

For roasted capsicum, heat barbecue or a chargrill pan to medium-high, drizzle capsicum with 1 tbs oil and grill skin-side down for 15-20 minutes until charred and tender. Place in a bowl, cover with plastic wrap and stand for 10 minutes to loosen skin. Peel capsicum and cut into large strips. Place in a bowl with anchovy, garlic, basil, olives, vinegar and remaining oil. Season and toss to combine.
3.

Drizzle steak with oil, then cook for 8 minutes each side for medium rare. Transfer steaks to a plate, cover loosely with foil and rest for 10 minutes. Thickly slice steaks, place on a platter, scatter with horseradish, if using, and serve with roasted capsicum.