Seared peppered beef steak recipe

20 ratings Rate
  • Serves 4
  • 12mins to prepare and 3mins to cook
  • 598 calories / serving
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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. 

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Pair this with Hardy's Crest Cabernet Shiraz Merlot

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

  • 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
  • Energy 2485kj 598kcal 30%
  • Fat 49g 70%
  • Saturates 17g 85%
  • Sugars 5g 6%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 11.3g Protein 27.6g Fibre 2g

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