Peppered Steak with Escalivada

3 orange capsicums
1 large eggplant
rice bran oil for cooking
1 tbsp EV olive oil
2 tbsp sherry vinegar
1 clove garlic, minced
3 tbsp cracked black pepper
½ tsp SIDS CRAZY SALT
6 pieces of eye fillet
200 ml red wine
250 ml beef jus
basil, mint & rocket to serve
SIDS SALT & PEPPER to taste

Preheat oven to 200°C and rub capsicum and eggplant all over with rice bran oil. Place on an oven-proof tray with the eggplant on another tray. Place in the oven until capsicums are blistered and browned all over and eggplant is soft but not collapsing.
Peel, deseed and slice capsicums into strips, saving any juice. (Do not wash the skins off as this will remove their flavour - just flick out the seeds and use your fingers to remove the skins.)
Halve the eggplant and peel then slice into strips, saving any juice.
Arrange capsicums and eggplant on a flat serving dish. Blitz together eggplant and capsicum juices, SIDS CRAZY SALT, vinegar, olive oil and garlic then pour over the capsicums and eggplant and cover with a cloth and set aside.
Sprinkle steaks with rice bran oil to wet then press both sides in cracked pepper spread on a small plate.
Heat a little oil and butter in a frypan and cook steaks for 6 minutes, turning every 15 seconds, or to your liking. Remove from pan and keep warm and rest. Put the pan back on the heat, add wine and bubble for 30 seconds, scraping the pan with a wooden spoon. Add the jus and bring to the boil then reduce by half until slightly syrupy then taste and season with SIDS SALT & PEPPER.
Serve each steak drizzled with red wine jus along with escalivada, basil, mint and rocket.