Steak and chips

The real hero on this plate is the roasted capsicum sauce that transforms a simple steak dinner into something quite special.

By Nici Wickes
  • 50 mins preparation
  • 30 mins cooking
  • Serves 2
  • Print


Steak and chips
  • 4 medium potatoes, washed (or use cooked leftover potatoes, if you have them)
  • 4 tablespoon rice bran oil
  • 2 cup frozen peas, thawed
  • 2 scotch fillet steaks
Roast capsicum sauce
  • 1 tablespoon olive oil
  • 1 red capsicum, cut in half and deseeded
  • 1 red chilli, deseeded
  • 2 clove garlic, peeled
  • 2 tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 15 roasted almonds
  • 1 large handful flat leaf parsley
  • salt and pepper, to season
  • lemon juice, to season


Steak and chips
  • 1
    Prepare the capsicum sauce first. Rub the tablespoon of olive oil into the capsicum halves. Place on an oven tray, skin-side up, with the chilli, garlic and tomato halves, then roast or grill at 230°C-250°C until the capsicum skin is blistered and blackened (about 10-15 minutes).
  • 2
    While this is happening, chop the potatoes into large walnut-sized pieces. Boil in salted water until they are almost soft in the middle, then drain well.
  • 3
    Heat oil in a large pan and fry potatoes until golden on nearly all sides, then push to one side and add peas and cook for 2-3 minutes. Remove and keep warm.
  • 4
    Use the same pan to fry the steak to your liking. Rest for 5-10 minutes.
Roast capsicum sauce
  • 5
    To make the capsicum sauce, remove the blackened skin from the capsicum. Combine the flesh with the chilli, garlic and tomatoes, the extra virgin olive oil, almonds and herbs in a food processor, blending to a thick, textured sauce. Taste, then season with salt and pepper, adding a squeeze of lemon juice.
  • 6
    Serve the steak with the sauce, potatoes and peas. Have lots of pepper and salt on hand!


Resting meat ensures the juices stay in the meat and won’t run out when cut.

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