Paul Flynn's steak trencher, parsley, capers and shallots

Ingredients

Serves

  • 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

  1. Heat your oil in a pan until gently smoking. 
  2. Season your steak and carefully put in the pan over a high heat. 
  3. Cook for 3 minutes then turn and cook on the other side for another 2. 
  4. This however will entirely be determined on how you like your steak and how thick it's cut, I like mine medium-rare. 
  5. Remove the steak from pan and put on a plate. 
  6. Cover with foil and keep in a warm place for 10 minutes to rest. 
  7. Meanwhile, butter the bread and tip the steak juices into a large bowl. 
  8. Whisk the mustard into the juices then add the oil, parsley, shallots and capers to the bowl. 
  9. Slice the steak into 1 cm strips and add to the parsley mixture, then divide onto the buttered bread. 
  10. Top with a sprinkling of coarse sea salt