Ingredients

* 2 clove garlic unpeeled
* 2 red capsicum
* 2 long red chillies
* 2 vine ripened tomatoes
* 1 tsp black peppercorns
* 1/2 tsp dried chilli flakes
* 1 dried bay leaf
* 2 tsp sea salt
* 1/4 cup (60ml) red wine vinegar
* 1/4 cup (60ml) extra virgin olive oil
* 1/3 cup fresh oregano leaves
* 4 steaks of your choice -sirloin, rump, t-bone or fillet
* salt and pepper
* 2 tbsn olive oil

Directions

1. Char-grill garlic, capsicum, chillies and tomatoes over a naked flame or under a preheated grill until skin is charred.
2. Transfer to a large bowl and cover with plastic wrap, or place in a plastic bag to cool. Peel charred skin from vegetables, remove seeds and membranes and chop coarsely; set aside.
3. In a mortar and pestle, grind peppercorns, chilli, bay leaf and salt to a fine powder. Add chopped garlic, capsicum, chillies and tomatoes and continue to pound to a coarse paste. Stir in vinegar, olive oil and oregano. Set aside until ready to cook the steaks.
4. Season steaks lightly and brush with a little olive oil.
5. Heat grill pan or barbecue hot plate until very hot. Cook steaks 4 minutes before turning over. Dollop a large spoonful of capsicum and chilli salsa over cooked side of steak while the second side cooks a further 4 minutes.
6. Remove steaks to a warm serving plate and stand 5 minutes before serving.