3 large potatoes, peeled, cut into chunks
2 capsicums (bell peppers), deseeded and cut into chunks
2 tbsp vegetable oil
2 x 200g (7 oz) sirloin steaks
1 cup Marion’s Kitchen Thai Pepper + Garlic Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 quantity Thai Pepper Steak Marinade (find the recipe here)
Preheat oven to 180°C/360°F.
Cook potatoes in boiling water until just tender but not quite cooked through. Drain and place on a baking tray. Add the capsicums to the tray and pour over ¼ cup of the Thai Pepper & Garlic Marinade and 1 table spoon of the vegetable oil. Roast in the oven for 30 minutes or until cooked through and starting to char at the edges.
Pour the remaining marinade over the steaks. Rub the steaks with the marinade. Allow to marinate for a few minutes or overnight.
When ready to cook, heat the remaining 1 tablespoon of oil in a large frying pan over high heat. Cook the steaks, turning every so often, for about 4-5 minutes or until cooked to your liking. Allow the steaks to rest before serving with the roasted vegetables.