1 tablespoon Monini classico extra virgin olive oil  

2 red capsicums, seeded and cut into quarters

1/2 onion, diced

2 garlic cloves, peeled and quartered

1/4 cup semi-dried tomatoes, chopped

1/2 cup hazelnuts, toasted

2 tablespoons chopped flat leaf parsley

1 tablespoon Sherry vinegar 

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon fine sea salt

1/2 cup Monini Classico extra virgin olive oil

Sea salt & freshly ground pepper 


For the steaks

2 Tomahawk steaks (or other steak of your choice)

1 tablespoon Monini extra virgin olive oil




Heat a frypan over medium heat and add 1 tablespoon olive oil. Sauté capsicums, onion and garlic until caramelised, tender and fragrant. Approximately 20 – 25 minutes.


Place the mixture in a food processor along with the semi dried tomatoes, hazelnuts, parsley, Sherry vinegar, smoked paprika, cayenne pepper and salt. Pulse until combined. With the motor running, slowly add oil. Blend until it is slightly chunky in texture. (If you prefer it smoother, keep processing until you reach your desired consistency).


Season to taste with salt & pepper. To serve, place in a bowl and drizzle with olive oil.


To prepare the steaks, remove the meat from the fridge approximately 30 minutes to one hour before cooking, to let them come up to room temperature. Coat steaks with 1 tablespoon of oil and season generously with salt and pepper.


Heat a large heavy based frying pan over medium-high heat. Add steaks and cook 2-3 minutes each side until meat fells only slightly springy when touched with a fingertip for medium-rare. Transfer the steaks to a wire rack and rest for 5-10 minutes before slicing and serving. Alternatively, steaks can be cooked on the BBQ.



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