1.Preheat grill (broiler). Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover with plastic or paper for 5 minutes, then peel away skin; slice thinly.
2.Heat oil in a medium frying pan; cook onion and garlic, stirring, until soft. Add sugar, vinegar, chilli and capsicum; cook, stirring, 5 minutes.
3.Meanwhile, cook beef on a heated oiled grill plate (or grill or barbecue) until browned and cooked as desired.
4.Boil, steam or microwave corn, peas and potatoes, separately, until just tender; drain.
5.Top steaks with capsicum relish; serve with vegetables, sprinkle with parsley.
You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe.Note