Steak with smoked tomato relish and bocconcini skewers

ingredients

• Steak with smoked tomato relish

  • 3 teabags
  • 1/4 cup uncooked rice
  • 2 teaspoon brown sugar, plus 2 tbsp extra
  • 250 gram cherry truss tomatoes
  • 1/4 cup olive oil, plus 1 tbsp extra
  • 1 red onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 tablespoon red-wine vinegar
  • 1/2 teaspoon dried chilli flakes
  • 4 270g t-bone steaks, at room temperature
  • bocconcini skewers, to serve

• Bocconcini skewers

  • 24 baby bocconcini
  • 16 slice prosciutto
  • 8 stalks rosemary
  • cooking oil spray

method

• Steak with smoked tomato relish

  • 1

    Line bottom of a wok with-a triple layer of foil. Remove leaves from teabags; spread over foil with rice and brown sugar.

  • 2

    Top with a well-fitted steamer basket with lid. Place on medium heat, with lid on.

  • 3

    When starting to smoke, place tomatoes in steamer basket. Cover; smoke 20 minutes. Remove from heat. When cool enough to handle, peel tomatoes and remove stem.

  • 4

    Heat oil in a medium saucepan on medium; saute onion and garlic 3-4 minutes, until tender.

  • 5

    Add tomatoes, extra sugar, vinegar and chilli. Season to taste; cook 4-5 minutes, until reduced slightly and starting to caramelise.

  • 6

    Meanwhile, heat a char-grill pan or barbecue grill on high. Brush steaks with extra oil; season to taste.

  • 7

    Cook steaks 4-5 minutes each side, until cooked to taste. Rest, covered, 5 minutes.

  • 8

    To make bocconcini skewers, thread bocconcini alternately with folded prosicutto onto rosemary stalks. Spray with oil; cook 2-3 minutes, turning, until cheese begins to melt. Serve with steak and tomato relish.