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

Nutrition per serving

  • kcal 99
  • fat 6g
  • saturates 2g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 11g
  • salt 0.5g


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


  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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