A beautifully simple steak with a punchy balsamic relish, this is an easy meal that delivers plenty of flavour with very little fuss. The chilli and fennel create a fragrant, caramelised crust on the steak, while the sweet roasted onion and capsicum relish brings acidity and freshness. Serve with peppery rocket leaves for a deliciously balanced lunch or dinner.

What is fennel?

Fennel is an aromatic Mediterranean herb with a delicate anise-like flavour. Both the bulb and seeds are used in cooking, but fennel seeds are particularly delicious with beef, adding warmth and a subtle sweetness as they toast in the pan.

What is balsamic relish?

Balsamic relish is a sweet, tangy and savoury condiment made by combining roasted vegetables with balsamic vinegar and herbs. In this recipe, roasted onion and capsicum provide natural sweetness, while balsamic vinegar adds acidity and depth.

Can I cook the steak on the BBQ?

Absolutely. A hot barbecue is perfect for this steak. Press the fennel, chilli and salt onto one side, then sear over high heat until caramelised. Turn once and cook to your preferred doneness.

What can I serve with steak and balsamic relish?

Rocket is a lovely simple accompaniment, but you could also serve the steak with a green salad, roasted vegetables or steamed greens. For a heartier meal, add roasted potatoes or sweet potato.

Can I make the balsamic relish ahead?

Yes. The relish can be prepared ahead and gently reheated, or served at room temperature. It’s also delicious the next day, making it a handy addition to other meals.

Is this steak recipe gluten-free?

Yes, provided your balsamic vinegar and other packaged ingredients are gluten-free. The recipe itself contains no wheat or gluten-containing ingredients.

Italian chilli fennel steaks with balsamic relish

Recipe by Geoff Jansz

• Total Time40 minutes
• YieldServes 2
• DietGluten-Free

This is Geoff Jansz’s wonderful all-year-round recipe, which I prepared earlier for a shoot. It’s perfect for a glorious winter’s day in Byron Bay, like the one peeking through my window today. I thought this might be just the tasty pick-me-up for those brave enough to fire up the BBQ — or simply an easy, delicious meal for anyone enjoying more temperate climes.

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Ingredients

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For the balsamic relish 1 red onion, thickly sliced 1 red capsicum, sliced to same thickness as onion 3 tbsp extra virgin olive oil Salt to taste 1 clove garlic crushed with 1/2 tsp salt 2 tbsp chopped parsley Black pepper Extra salt to taste 2 tbsp balsamic vinegar Extra virgin olive oil to taste For the steaks 1/4 tsp fennel seeds Pinch chilli flakes Pinch salt Extra virgin olive oil 2 pieces of good quality steak (flattened using a mallet, or ask butcher to do this) Rocket leaves to serve

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Instructions

For the steak

1. Heat a large frying pan over high heat.
2. Press the fennel seeds, chilli and salt firmly onto one side of the steak to adhere.
3. Add a splash of oil to the smoking-hot pan and place the steak in, spice-side down. Sear until deeply caramelised.
4. Turn the steak once and cook to your liking.
5. Serve with the balsamic relish and a generous handful of rocket leaves.
6. For the relish
7. Preheat oven to 200°C.
8. Place the onion and capsicum in an ovenproof dish. Toss with oil and season lightly with salt.
9. Roast for 20–30 minutes, tossing once or twice, until softened and lightly caramelised.
10. Remove from the oven and immediately fold through the garlic, parsley, black pepper, salt, balsamic vinegar and a little extra oil.
11. Allow to stand for 2 minutes to let the flavours infuse, then serve warm with the steak.

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• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Beef
• Method: Frying
• Cuisine: Modern Italian