An elegant take on a steak sambo.
Ingredients
Serves 2
- 1 tbsp sunflower oil
- 1 x 250g rib-eye steak
- 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 flat-leaf parsley
- 1 large banana shallot or 2 small shallots, very thinly sliced
- ½ tbsp small capers
- a pinch of coarse sea salt
Method
- Heat the oil in a pan over a high heat until it's gently smoking. Season your steak, then carefully put it in the pan. Cook for 3 minutes, then turn it over and cook the other side for another 2 minutes for a medium-rare steak. Cook yours for longer depending on how thickly your steak is cut and how you like it done.
- Remove the steak from the pan and put on a plate. Cover with foil and rest in a warm place for 10 minutes.
- Meanwhile, butter the bread. Tip the steak juices from the plate into a large bowl. Whisk the mustard into the juices, then add the oil, parsley, shallot and capers.
- Slice the steak into strips 1cm thick and add to the bowl, tossing to coat. Divide between the slices of buttered bread.
- Top with a sprinkling of coarse sea salt and serve.
Chef Tip:
The steak trencher can be enlarged for roasts using a whole loaf of soft bread that's halved.
Simply butter the bread and sit your roast on it while it rests for 20 mins or so. You'll be left with a juicy stuffing that’s totally delicious.
