500 gmgrape or cherry tomatoes1red capsicum2 tspcabernet sauvignon vinegar or other red wine vinegar6baby golden or red beetroot, trimmed, boiled, peeled and halved½ tspcayenne, plus a pinch4dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature For shallow-frying:vegetable oil75 gm (½ cup)plain flour85 gm (½ cup)fine cornmeal3 (110gm each)white onions, cut into 1cm slices and separated into rings½ cupbuttermilkTo serve: grainy mustard
Char-grill or barbecue tomatoes, turning for 2 minutes or until just beginning to collapse, then place in a bowl. Char-grill or barbecue capsicum for 5 minutes or until charred. Cool slightly, then peel, remove seeds and cut into thin strips, add to tomatoes with vinegar, beetroot and a pinch of cayenne, then season to taste and stir gently to combine.
Brush steaks with a little oil, then barbecue over medium heat for 6 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate, season to taste and leave for 10 minutes.
Meanwhile, combine flour, cornmeal and cayenne in a bowl. Toss onion rings with buttermilk in a bowl until well coated, then add to flour mixture and toss until well coated. Heat 2cm vegetable oil in a frying pan and cook coated onion rings, in 3 batches, for 45 seconds on each side or until golden, then drain on absorbent paper. Serve onion rings immediately scattered with salt, with steaks topped with a spoonful of mustard and charred tomato salad.