Grilled Beef Tornado with Caponata
This recipe is sure to make your mouth water. Use the barbeque or alternatively the grill will do.
4 people
20 minutes
10 minutes
Ingredients
- 3 - Aubergine peeled and cut into large pieces
- 2 tbsp Balsamic Vinegar
- 2 tbsp Basil Leaves chopped
- 1 tbsp Capers optional
- 2 stick Celery with leaves, diced
- 4 cloves Garlic chopped
- 3 tbsp Olive Oil
- 40 g Pine Nuts lightly toasted
- 1 - Red Onion
- 10 - SuperValu Olives green, chopped
- 4 - SuperValu Signature Tastes Tornado Steaks
- 200 g Tomatoes piccolo, halved
- 1 tbsp oregano leaves chopped
Method
Method:
1.Preheat the barbecue to medium heat.
2. Prepare the caponata. Heat the 2 tbsp olive oil in a large pan over high heat. In batches, sear and colour the diced aubergine for 3-4 minutes, shaking once or twice. Season each batch with salt and pepper.
3. Once the aubergines are coloured and set aside in the bowl, In the same pan, add an extra tablespoon of olive oil. Still over high heat, add the red onion and garlic. Cook for 2 minutes until softened and lightly coloured.
4. Add the celery, tomatoes, olives, capers, oregano and return all the aubergine into the pan. Stir to combine. Drizzle with balsamic vinegar and seasoning.
5. Reduce the heat to low and simmer for a further 5 minutes with a lid if needed.
6. Remove the pan from the heat. Stir in the basil and pine nuts and keep warm or at room temperature.
7. Next, grill the tornado steaks. Drizzle and rub some oil on the pieces of beef. Season well and place over direct heat on the barbecue. Sear for 3-4 minutes on each sides until cooked to your liking.
8. Remove from the barbecue and set aside for a minute or so to settle the cooking juices.
9. Carve the tornado steaks and serve immediately with the caponata and extra basil leaves.
