Grilled steak with capers and cabbage
We give steak a new spin by basting it with butter and capers, served with juicy wedges of grilled green cabbage. Plate up with boiled new potatoes for an impressively quick dinner.
Ingredients
Method
Ingredients
- 4 beef scotch fillets, room temperature
- 80g butter
- 2 Tbsp capers
- ¼ green cabbage, trimmed and cut into 4 wedges
- A few sprigs of fresh herbs (we use thyme)
Tip ingredients
- 6 garlic cloves, whole unpeeled
- 2 anchovies, finely diced
- 120g butter, softened
Method
- Place a large non-stick frying pan or grill pan over medium-high heat with a drizzle of olive oil. Pat the steaks dry with a paper towel and season with salt and pepper.
- Sear the steaks in the heated pan for a minute on each side. Next, add half of the butter, capers and herbs and allow the butter to melt.
- Grill the steak for an additional 3-4 minutes in total for medium-rare (or cook to your liking), turning frequently, whilst spooning the butter over the steak to baste. Remove the steak from the pan and cover with foil to rest.
- Return the same pan back to medium heat and add the other half of the butter. Once the butter has melted, add the cabbage wedges and cook for 4-5 minutes on each side; covering with a lid between turns until softened and slightly browned.
- Serve the grilled steak with the cabbage and spoon over the remaining juices and capers from the pan. For extra flavour, check out the tip below.
Top tip:
Bring new depths to this dish with anchovy and roasted garlic butter compound. Wrap 6 garlic cloves with the skin on and a drizzle of olive oil in foil and roast at 180°C for 20 minutes or until soft and caramelised. Leave to cool, then squeeze the garlic from the skins into a small bowl and combine with 2 finely diced anchovies and 120g softened unsalted butter. Whip until smooth and spoon into a log shape on a piece of baking paper then wrap tightly and refrigerate until firm. Use it for cooking the steak and cabbage and save a piece to serve on top of each steak.