Pepper steak with capers and potato salad

Recipe from: 13 August 2015
beef, dinner, steak

Ingredients 16
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 4
    rib-eye steaks
  • olive oil for rubbing
  • 3
    Tbs
    cracked black peppercorns
  • 3
    Tbs
    butter
  • 2
    Tbs
    capers in brine
  • zest and juice of 1 lemon
  • 5
    g
    oreganum, chopped
  • FOR THE POTATO SALAD:
  • baby Mediterranean potatoes
  • FOR THE DRESSING:
  • 1/2
    cup
    cream, gently whipped
  • 2
    Tbs
    creamed horseradish
  • 1
    tsp
    cider vinegar
  • juice and grated zest of ½ a lemon
  • 1/4
    cup
    mayonnaise
  • sea salt and black pepper
 

Method

00:15
 
Remove steaks from fridge and allow to come to room temperature, rub with olive oil and cover with cracked black peppercorns.Heat a heavy-based frying pan, add butter and allow to melt. Add steaks and cook for 3–4 min on each side. Just before the end of cooking time, add capers, lemon zest and juice, and origanum. Season well.

Remove steaks from pan, then allow to stand covered with foil for 5 min before slicing. Reserve pan juices.
For The Potato Salad Boil the potatoes until tender, remove, drain and allow to cool to room temperature. Cut in quarters, toss with dressing.Dressing Gently stir together all ingredients.

To Serve Serve steak sliced, with reserved pan juices and potato salad.

Text and image:
Fairlady

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Read more on: steak  |  dinner  |  beef
 

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