Caveman Fillet with Caponata

Impress your friends with this clever way of cooking steak – straight on the coals
Caveman Fillet with Caponata
ITP Images
Caveman Fillet with Caponata
October 07, 2019
Preparation Time 15 minutes
Cooking Time 10 minutes
Serves 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1kg beef fillet
spinneysFOOD Salt, to taste
spinneysFOOD Whole Black Pepper, freshly ground, to taste

For the caponata

150ml olive oil
4 large aubergines, cubed
1 onion, cubed
75g spinneysFOOD Unrefined Raw Sugar
400g spinneysFOOD Organic Tomato Passata
150ml white grape vinegar
2 celery stalks, cut into 1cm pieces
90g capers in salt, rinsed well
3 tbsp raisins, soaked in warm water for 10 minutes and drained
25g pine nuts (optional), toasted


  • 1

    For the steak, there are two ways to tackle the grill: either prepare a fire in a Weber grill or channel your inner caveman and dig out a fire pit in your garden. Make sure to use untreated wood for the fire.

  • 2

    Once the coals are hot, season the steak well on both sides then place directly onto the coals.

  • 3

    Cook for 2 minutes on one side (don’t worry if the coals stick to the meat, they will release once the meat has caramelised), then flip over and cook for another 2 minutes for medium-rare.

  • 4

    Remove from the heat, cover with foil and allow the steak to rest for 5 minutes.

  • 5

    To make the caponata, heat 5 tbsp of the olive oil in a frying pan (you can do this over the coals, if you like), and stir fry the aubergines for 10 minutes or until golden brown. Drain and set aside.

  • 6

    To the remaining oil, add the onion and cook over a low heat for 10 minutes or until golden and caramelised, then add 3 tbsp of the sugar and cook for another 10 minutes.

  • 7

    Add the passata, vinegar and remaining sugar, celery, capers, olives, raisins and pine nuts. Cook for 15 minutes, then season well and adjust the vinegar and sugar to get a sweet/tangy flavour.

  • 8

    Slice the fillet and serve with the caponata.


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