||Brush the steaks lightly with olive oil. Season with pepper and sprinkle with rosemary. Preheat the barbecue flat-plate or char-grill plate to hot, or a pan to moderately hot before adding the steaks.
||Cook on one side until the first sign of moisture appears, turn once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, loosely cover with foil and rest for 2 minutes before serving.
||While steaks rest, stir-fry the vegetables. Heat a non-stick wok to hot, add the extra olive oil, and then add the capsicum, sugar snap peas and snow peas. Stir-fry for 1 minute. Add the corn and enoki mushrooms, stir-fry for 30 seconds, or until mushrooms just soften. Serve immediately alongside sliced steaks.