WITH RED PEPPER RELISH AND KUMARA
Kumara (sweet potato) has a long history of cultivation in New Zealand. Brought there by early Maori settlers, over one thousand years ago from Pacific islands, this bush which had much smaller tubers was widely grown, especially in the semi-tropical regions of the North Island. In this recipe, beef steak, red peppers and kumara are combined to create a dish with depths of texture and flavour.
700 grams beef steaks
3 medium red bell peppers
1 tablespoon olive oil
2 large onions thinly sliced
2 cloves garlic thinly sliced
1 1/2 tablespoons brown sugar
2 tablespoons malt vinegar
3 chillies sedded and finely chopped
1/3 cup olive oil for the kumara
750 grams kumara cut into wedges
2 tablespoons parsley
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Quarter the red peppers; discard the seeds and membranes and roast under a hot grill, skin side up until the skin blisters and blackens. Remove and place in a heatproof bowl, cover with plastic wrap and stand for 5 minutes. Peel away the skin and slice thinly.
Heat 1 tablespoon olive oil in a medium sauce pan over medium heat and cook onion and garlic, stirring, for 5 minutes or until the onion softens. Add the sugar, vinegar, chilli and sliced red pepper. Cook stirring for 5 minutes.
Heat a grill plate or sauce pan over high heat until smoking hot. Rub the steak with olive oil and season with sea salt and fresh ground pepper. Cook the steak for 3-4 minutes on each side or until browned and cooked as desired. Remove from the heat and let it rest for 5 minutes.
Boil the kumara in salted water until just tender; drain well. Heat the remaining olive oil in a large saucepan and fry kumara over high heat for 1 minute on each side or until browned. Season to taste.
Serve sliced steaks with red pepper relish and kumara; top with parsley.