Beef chuck braised in in the oven with carrots, onion, garlic served with peas, green beans and parsley on top of creamy polenta.

INGREDIENTS

1. 800g beef skirt steak
2. 1 small brown onion, roughly chopped
3. 75ml balsamic vinegar
4. 2 tbsp extra-­virgin olive oil
5. ¼ tsp freshly ground pepper
6. ½ bunch coriander, including stalks
7. 1 yellow capsicum, seeds and stem removed, sliced thickly lengthwise
8. 1 red capsicum, seeds and stem removed, sliced thickly lengthwise
9. 2 brown onions, sliced thinly into rounds
10. 1 tbsp extra-­virgin olive oil 400g tin borlotti beans, rinsed
11. 2 large vine-­ripened tomatoes, quartered
12. 1 tbsp balsamic vinegar
13. Sea salt and freshly cracked pepper, to taste

METHOD

Place marinade ingredients in a food processor and process until finely chopped and almost a paste. Marinate steak for at least 30 minutes in the marinade blend or up to two hours.
Preheat a char grill over high heat . Remove meat from marinade and wipe off what you can. Cook steak pieces 2 minutes on each side for medium rare or 5 minutes for medium and set aside to rest. Wipe pan with paper towel and do not change temperature of pan.
In a mixing bowl, toss capsicum, and onion with oil, salt and pepper then add to chargrill pan. Cook for 8-10 minutes until very soft, add tomatoes and cook until grilled and softened, adding the balsamic vinegar toward the end. Place rocket leaves on a platter, top with caramelized vegetables and beans, then add avocado slices and top with thinly sliced steak. Drizzle with some extra balsamic and olive oil and serve.

Sourced from Meat & Livestock Australia