4 servings
Prep: 15 mins,
Cooking: 12 mins
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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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