Sirloin and Capsicum Tapas
- 400g sirloin steak
- 2 tbsp olive oil
- 2 crushed garlic cloves
- 2 roasted red capsicums from a jar, sliced into strips
- 12 caper berries
- 12 cocktail sticks, to serve
- 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