Alive and Cooking

Torro Rosso

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125 g eye fillet steak, cut in thin strips
6 cherry tomatoes, quartered
4 long red chilli, roughly chopped
1 jarred roasted red capsicum, finely sliced
3 radish, thinly sliced
2 spring onion, thinly sliced
½ tbsp. red currant vinegar
150 ml palm fruit oil
Salt flakes


Add the oil and chilli to a pan. Simmer gently until the chilli is infused, then set aside to cool. Once cooled, whisk together with the vinegar and a sprinkle of salt.

Arrange the beef slices onto a platter. On top of each slice, place a piece of radish, tomato, spring onion, capsicum, a generous drizzle of chilli oil vinegar dressing and a sprinkle of salt.

Torro Rosso