Name: Pepper steak with capers and potato salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 steak rib eye; olive oil for rubbing; 3 Tbs peppercorns black, cracked; 3 Tbs butter; 2 Tbs capers in brine; lemon zest and juice; 5 g fresh oregano chopped; baby potatoes; 1/2 cup cream whipped; 2 Tbs creamed horseradish; 1 tsp vinegar cider; lemon zest and juice; 1/4 cup mayonnaise; sea salt and freshly ground black pepper

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Ingredients (14)

4	steak — rib eye
	olive oil — for rubbing
3 Tbs	peppercorns — black, cracked
3 Tbs	butter
2 Tbs	capers — in brine
	lemon — zest and juice
5 g	fresh oregano — chopped

FOR THE POTATO SALAD:

baby potatoes

for the dressing:

1/2 cup	cream — whipped
2 Tbs	creamed horseradish
1 tsp	vinegar — cider
	lemon — zest and juice
1/4 cup	mayonnaise
	sea salt and freshly ground black pepper

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Method:

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.

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

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