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Seared beef, grilled pepper & caper berry

This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 99
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 0
  • Protein 11
  • Fat 6
  • Fibre 0
  • Salt 0.5

Nutrition per serving

  • Calories 99
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 0
  • Protein 11
  • Fat 6
  • Fibre 0
  • Salt 0.5

Ingredients

  • 400g sirloin steaks in one piece, fat trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed

Method

  1. Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.

  2. Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.

  3. Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.

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