Grilled minute steaks with red onion compote

1 Preheat oven to 180ºC. Place potatoes and capsicums in a large baking dish and spray lightly with oil. Season with pepper and toss to coat. Cook for 35 minutes or until golden and cooked through, adding tomatoes in the last 10 minutes.

2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. To make compote, cook onions, stirring occasionally, for 15 minutes or until soft and golden. Add honey, vinegar, sultanas and walnuts. Cook, stirring, for 5 minutes or until liquid has evaporated and onions are caramelised. Remove from pan.

3 Heat same pan over a medium-high heat. Cook steaks for 1 minute on each side or until cooked to your liking. Serve with compote, vegetables and a little thyme.