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.
