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Seared peppered beef steak recipe
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Use a prime cut in this recipe or opt for a minute steak for a wallet-friendly alternative, serve with salsa verde and a vibrant rocket salad for the perfect quick and easy meal, ready in just 15 minutes. See method
Ingredients
- 1-2 garlic cloves
- 1tbsp capers
- 6 small gherkins, pickled in sweet vinegar
- 4 anchovies
- 80g pack parsley, leaves only
- 1 lemon, zest and a little juice
- 90ml olive oil , plus a little extra for brushing
- 4 peppered steaks
- rocket salad, new potatoes or roasted veg, to serve
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
2485kj
598kcal
30%
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Fat
49g
70%
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Saturates
17g
85%
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Sugars
5g
6%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 11.3g
Protein 27.6g
Fibre 2g
Method
Use a prime cut in this recipe or opt for a minute steak for a wallet-friendly alternative, serve with salsa verde and a vibrant rocket salad for the perfect quick and easy meal, ready in just 15 minutes.
- First, make the salsa verde. Combine the garlic, capers, gherkins, anchovies, parsley, lemon zest and 90ml of the oil and mix to make a chunky sauce (either in a food processor or by chopping everything finely by hand). Squeeze in some lemon juice to taste.
- Heat a pan until searingly hot, brush the steaks with a little oil and cook for 1 1/2 minutes on the first side, and 1 minute on the second. Remove from the pan and leave to rest for a minute, then season.
- Serve with a dollop of salsa verde, plus some rocket salad, boiled new potatoes and roasted veg.
See more Beef recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.