A sophisticated, yet simple steak recipe to welcome spring! It’s a perfect dinner for one, or double the recipe for a romantic night for two. The steak is paired with a dressing flavoured with capers, red wine vinegar and shallots. Serve alongside a simple salad and roast potatoes and you’ll be set!
Serves 1
Ingredients
1 steak
1 small shallot, finely chopped
3 tbsp parsley, roughly chopped
1 tbsp capers, roughly chopped
3 tbsp olive oil
1 tbsp red wine vinegar
½ tsp worcestershire sauce
3 spring onions, cut into batons
Method
- Take the steak out of the fridge 20 minutes before you plan on cooking it to bring it up to room temperature.
- In a small bowl, combine the shallot, parsley, capers, olive oil, red wine vinegar and worcestershire sauce and season with salt and freshly ground pepper.
- Drizzle the steak with olive oil and season with salt.
- Heat a cast iron pan on medium heat and once hot add in the steak.
- Place the steak in the pan on its side to render the fat cap.
- Then place one side down and good until golden, then turn and cook the other side.
- Cook until the internal temperature of the steak reaches around 55 degrees celsius for medium rare - usually around 2-3 minutes each side.
- Pour the dressing onto a serving plate and once the steak is cooked, place on top.
- With the pan still on, cook the spring onions until charred.
- After the steak has rested for 10 minutes, slice into thick pieces and serve on the dressing with the charred spring onions.
