date:May 23, 2014
Ingredients
1 bunch asparagus, woody ends trimmed, halved lengthways
560g-piece beef scotch fillet, cut into eight 2cm-thick steaks
1 bunch watercress, leaves picked, washed, dried
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
Capsicum relish
3 (about 750g) red capsicums, quartered, deseeded
1 tablespoon olive oil
1 small red onion, coarsely chopped
2 fresh rosemary sprigs, halved
80ml (1/3 cup) red wine vinegar
70g (1/3 cup, firmly packed) brown sugar
Method
1. Cook