Skirt Steak with Capsicum and Apricot Relish

INGREDIENTS

600 g skirt steaks

200 g capsicum

50 g dried apricots

1 chili

1 onion

3 cloves garlic

2 tbsp olive oil

1 tbsp Piment d'Espelette

80 ml white balsamic vinegar

20 g sugar

50 g unsalted butter

1 small bunch of fresh thyme

salt

pepper

vegetable oil (for frying)

Remove tops and core from capsicums.Slice into thin strips. Finely slice dried apricots. Cut chili into fine rings and finely dice onion and one clove of garlic. Leave the skin on the remaining garlic cloves, crush lightly with the blade of a knife, and set aside.

Heat olive oil in a small pot at 140°C using the frying sensor and sauté the onion, garlic, and Piment d'Espelette. Sauté gently for 5 min., until translucent. Add the capsicum, apricot, and chili to the pot and continue to sauté for 2 min. Deglaze with white balsamic vinegar. Let simmer for 2 min. Add sugar and simmer for a few more minutes. Season with salt and remove from heat.

Use paper towels to pat the skirt steak dry and salt both sides well. Heat vegetable oil on the teppan yaki at 220°C using the frying sensor. Add skirt steak and fry on each side for 3 min. Reduce the heat to 140°C, add butter, crushed garlic cloves, and use the bunch of thyme to baste the steak continuall

Stir pan juices into the chutney. Slice the steak into thin strips, across the grain, and serve together with the capsicum relish. Garnish with fresh thyme. Enjoy!