Rib Eye Steak with Dark Beer and Black Pepper

Tie the beef at intervals with string to keep its shape when cooking. Place the beef in a large sealable plastic bag. 

Whisk all the marinade ingredients together then pour into the bag, over the beef. 

Remove all the air and seal the bag. Place in a dish (in case it leaks) and chill for several hours and up to 2 days, turning the beef occasionally.  

To cook: Two hours before cooking, take the beef out of the fridge. Remove from the marinade and pat dry with kitchen towels. Discard the marinade. 

Just before grilling, sprinkle the bench with sea salt and ground pepper, then roll the beef over to coat evenly in the seasoning. 

Heat the barbecue to medium and place the beef on the grill. Cover and cook for 45-50 minutes, turning to cook evenly on all sides. Transfer to a plate, cover loosely and rest for 10 minutes. 

To serve: Slice the beef and arrange on a serving board. Drizzle over the resting juices and top with the Mixed Capsicum Salad.

Mixed Capsicum Salad: Heat the olive oil in a large sauté pan and add all the ingredients except the honey, vinegar and parsley. Season, then cover and cook for 20 minutes, turning occasionally or until the capsicums are tender.

Add the honey and vinegar, stir through and cook for 2 minutes. Add the parsley just before serving.