•  200g roasted capsicum (bell pepper), sliced
•  ¼ cup (60ml) dry red wine
•  1 tablespoon balsamic vinegar
•  1 clove garlic, sliced
•  2 tablespoons vegetable oil
•  sea salt and cracked black pepper
•  400g sebago (starchy) potatoes, thinly sliced
•  vegetable oil, extra, for brushing
•  2 x 200g scotch fillet steaks
•  60g wild rocket (arugula) leaves
•  1 cup flat-leaf parsley leaves, torn

   Place the capsicum, wine, vinegar, garlic, oil, salt and pepper in a bowl and toss to coat. Set aside to marinate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Brush the potato with oil and char-grill or barbecue for 2 minutes each side or until golden and cooked through. Set aside and keep warm.

   Brush the steaks with oil and sprinkle with salt and pepper. Char-grill or barbecue for 2–3 minutes each side for medium-rare or until cooked to your liking. Top the steaks with the potato, capsicum, rocket and parsley and spoon over the marinade to serve. Serves 2.