Recipe supplied by Lockyer Valley ambassador, Alastair McLeod

Ingredients
For the caponata
500g carrot, peeled, seeded and cut into 1cm cubes
1 onion, finely diced
3 garlic cloves, minced
1 red chilli, finely diced
1 tsp sugar
1 tsp cinnamon
1 400ml tins whole roma tomatoes
100g raisins or sultanas
2 tbsp. red wine vinegar
1 tbsp. sugar
¼ small bunch Italian parsley, chopped
Sea salt

For the beef
2 cinnamon quills
50g coriander seed
50g cumin seed
50g fennel seed
50g mustard seed
25g fenugreek seeds
5 green cardamom pods
1 star anise
2 cloves
4 x 170g eye fillets
Natural yoghurt, to serve

Method
For the caponata
Sweat carrot, onion, garlic and jalapeno in a fry pan and cook until lightly browned
Sprinkle with sugar and cinnamon and cook 2 minutes more
Stir in tomatoes, raisins, vinegar and the second amount of sugar and simmer for 15 minutes
Stir in parsley and season to taste with salt

For the beef
Place a dry, heavy bottomed frying pan over low heat, add spices and cook, stirring frequently to toast them (the seeds are ready when they start to pop)
Remove from heat and grind to a fine powder
Roll steak in spice mix to generously encrust
Cook on a preheated barbeque for four minutes on each side, resting for 4 minutes before carving Serve with caponata and a generous dollop of yoghurt.