Ingredients
• 1 bunch asparagus, woody ends trimmed, halved lengthways
• 560g-piece beef scotch fillet, cut into eight 2cm-thick steaks
• 1 bunch watercress, leaves picked, washed, dried
• 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
Capsicum relish
• 3 (about 750g) red capsicums, quartered, deseeded
• 1 tablespoon olive oil
• 1 small red onion, coarsely chopped
• 2 fresh rosemary sprigs, halved
• 80ml (1/3 cup) red wine vinegar
• 70g (1/3 cup, firmly packed) brown sugar
Method
1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
2. To make the capsicum relish, preheat grill on high. Cook the capsicum, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. Coarsely chop the flesh.
3. Heat the oil in a medium saucepan over medium heat. Add the capsicum, onion and rosemary and cook, stirring, for 5 minutes or until the onion is soft. Add the vinegar and sugar and cook, stirring often, for 15 minutes or until the relish thickens.
4. Meanwhile, heat a chargrill or barbecue grill on medium-high. Season both sides of the beef with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
5. Place the asparagus, watercress and cucumber in a large bowl and toss to combine. Divide among serving plates. Top with the beef and capsicum relish and serve immediately.
