Barbequed Steak And Vegetables

Ingredients – Serves 4:

• Olive oil cooking spray
• 2 red capsicum, quartered lengthwise
• 3 zucchini, quartered lengthwise
• 400g orange sweet potato, peeled and thinly sliced
• 4 eye fillet steaks
• 1 tablespoon balsamic vinegar
• 3 teaspoons olive oil
• 1⅓ cup basil leaves, shredded

Method:

1. Preheat a barbecue grill on high heat. Lightly spray the capsicum, zucchini and sweet potato with oil.
2. Cook capsicum skin side down on the grill for 15 minutes or until charred. At the same time, cook zucchini and sweet potato for 7 to 8 minutes or until golden and tender. Place capsicum in a snap-lock bag. Seal bag and stand for 5 minutes. Peel and discard charred skin. Cut capsicum flesh into strips. Put vegetables aside on a plate. Cover loosely with foil.
3. Spray both sides of steaks with oil. Season with freshly ground black pepper. Cook for 3 minutes each side (for medium) or until cooked to your liking. Put on a plate, cover with foil and stand for 5 minutes.
4. Combine vinegar, oil and salt and pepper in a jug.
5. Slice steak across the grain. Put vegetables on plates, top with steak, sprinkle with basil and drizzle with oil mixture.
6. Serve and enjoy!