Steak with bakead wedges and capsicums

Instructions

1. Preheat oven to 220 C. Cut the potatoes and capsicum into wedges. Line a baking tray with baking paper. Place potato wedges and capsicum on the tray. Drizzle with olive oil, scatter over the sliced garlic. Season with salt and pepper and toss to coat. Roast the vegetable for 30 minutes or until golden

2. Meanwhile season steaks on both sides with salt and pepper. Heat the olive oil in a frying pan over medium high heat. Cook the steak for 3 minutes on each side for a medium rare. Add the thyme springs and butter to the pan, and cook, swirling the pan until melted. Use a large spoon to baster the steaks with butter for a further minute. Transfer the steak to the chopping board to rest (cover with foil) .

3. Add the chopped shallot to the pan and cook for 2 minutes until softened. Add 1/3 cup water and simmer for 3 minutes until slightly thickened. Stir in white wine vinegar and season with salt and pepper.

4. Slice the steaks, divide among plates and spoon over the sauce. Serve with roasted potato wedges and capsicum.