Roasted Red Capsicums, Burrata, Rare Beef & Crisp Crumbs - Cuisine Magazine - From New Zealand to th
Roasted or grilled capsicums are probably one of my favourite things to eat over summer, for the bright colours and the sweetness and silky texture that comes f
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Ingredients
- 2 cloves garlic
- 1 tablespoon finely chopped thyme leaves
- 4 tablespoons olive oil, plus a little extra for the crumbs
- 600g piece beef such as fillet, ribeye, tri tip
- 6 red capsicums
- 2 slices sourdough
- 1 tablespoon red wine vinegar
- grated zest of 1 lemon
- a pinch chilli flakes
- a small handful mint leaves
- 1-2 burrata, room temperature (I used Massimo’s)
- a good handful rocket leaves
- ½ cup green olives, pitted and sliced
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