Paul Flynn's steak trencher, parsley, capers and shallots
Ingredients
Serves 2
- 1 tbs sunflower oil
- 1 x 250g Rib eye steak (just over 8oz)
- Salt and pepper
- Some soft butter
- 2 thick slices of white bread from a good soft loaf
- 1 tsp Dijon mustard
- A drizzle of olive oil
- 20 leaves of picked flat parsley
- 1 large banana shallot or 2 small shallots, peeled and very thinly sliced.
- Half tbs small capers.
- A pinch of sea salt
Method
- Heat your oil in a pan until gently smoking.
- Season your steak and carefully put in the pan over a high heat.
- Cook for 3 minutes then turn and cook on the other side for another 2.
- This however will entirely be determined on how you like your steak and how thick it's cut, I like mine medium-rare.
- Remove the steak from pan and put on a plate.
- Cover with foil and keep in a warm place for 10 minutes to rest.
- Meanwhile, butter the bread and tip the steak juices into a large bowl.
- Whisk the mustard into the juices then add the oil, parsley, shallots and capers to the bowl.
- Slice the steak into 1 cm strips and add to the parsley mixture, then divide onto the buttered bread.
- Top with a sprinkling of coarse sea salt
