Sirloin and Capsicum Tapas

Season the steak with salt and pepper, and brush with a little oil. Mix the rest of the oil with the garlic and set aside. Heat up a griddle pan, and once very hot, cook the steak for 3 mins on each side (for medium) or to your liking. Brush all over with the garlicky oil and some more salt, then set aside to rest.
Cut the steak into 12 bite-sized chunks, then top each chunk with a strip of red capsicum and a caper berry. Push a cocktail stick through each one to hold together, then drizzle with oil and some more black pepper to serve as part of a tapas selection.

10 mins

Serves 6 as a tapas dish

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box