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    steak-and-al-gar-300pixHere is a recipe that made my mouth water even as I read the name. If you remember, my last post was a recipe using kangaroo meat. I think that I shall stick to the tried and tested beef or venison. For the life of me, I just cannot imagine eating kangaroo. Anyway, this recipe is from British celeb chef Alan Coxon. If you’re not familiar with ale-gar, it is simply a dark Vinaigre that is full of flavor. It is perfect for marinating meat in.

    6 tbsp Ale-Gar Vinaigre, plus extra for drizzling
    4 x 125-150g (5-6oz) fillet steaks
    2 large courgettes, thinly sliced diagonally
    2 peppers, deseeded and cut into chunks
    2 red onions, sliced into wedges
    4 tbsp olive oil
    Salt and freshly ground black pepper
    Parsley sprigs, to garnish

    Method:
    Spoon the Ale-Gar Vinaigre into a shallow non-metallic dish. Add the fillet steaks, turning them to coat. Cover and leave to marinate for 30-40 minutes, turning once.

    2 Heat a char-grill pan or grill. Put the courgettes, peppers and red onions into a bowl and add 2 tbsp olive oil, tossing them to coat. Char-grill or grill the vegetables in batches until tender and lightly browned. Set aside and keep warm.

    3 Drain the marinade from the meat, then add the remaining olive oil, tossing the steaks to coat them. Char-grill or grill the steaks for 3-4 minutes per side, or until done to your liking.

    4 Serve the steaks and vegetables on warm plates. Season with a little salt and pepper, then drizzle a little extra Ale-Gar Vinaigre over them. Garnish with parsley sprigs.

    Cook’s tip: Try this recipe with venison steaks instead of beef.

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