Stuffed Sweet Peppers


8-12 mini sweet peppers
1/2 cup your favorite cheese, softened at room temp
Zuccchini Relish to taste (do not add juice)
herbs and spices
Black pepper &salt
Olive oil

Optional:  Brown and cook some spicy sausage.  Once it cools a bit, add it to the cheese mixture.

Cut the peppers in half and pull out the membranes and the seeds. Place the peppers on foil and the grille.  Drizzle with olive oil and salt, pepper.
Brown on both sides.  Remove from grille and stuff with cheese and precooked sausage, place back on grille for 2 - 3 minutes till cheese is melted and gooey.  Eat!

Flank Steak


  • 1kg flank steak, trimmed
  • 1 tbsp olive oil
  • Spice rub
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tbsp dark brown sugar
  • 1 tbsp sea salt
  • 1 tsp coarsely ground black pepper
  • ½ cup of zucchini relish


1. Mix the spice rub ingredients together.

2. Coat the steak on both sides with olive oil, rubbing it in well. Coat with the spices, rubbing them in well. Set aside for one hour or more, before cooking.

3. Heat the barbecue or a cast-iron grill pan to hot, then lightly oil. Grill the steak for 3½ to four minutes on each side*, or until charred outside and medium-rare inside. Transfer to a warm plate and rest for five minutes. Finely slice across the grain, and serve with your favorite zucchini relish.

      June 2015  #RelishFriday