Paprika-marinated steak with apricots, anchovy salsa and lemon thyme croutons

  • Preparation time: 15 minutes, plus marinating
  • Cooking time: 15 minutes
  • Total time: 30 minutes, plus marinating

Serves: 6


600g extra trimmed British beef fillet steak (about 3-4 steaks)
6 tbsp olive oil, for frying
100ml white wine
3 tbsp white wine vinegar
1 bay leaf
6-8 black peppercorns
large pinch smoked paprika
2 garlic cloves, bruised
3 slices sourdough bread (about 150g)
4 lemon thyme sprigs, leaves picked
100g dried apricots, roughly chopped

6-8 anchovy fillets in extra virgin olive oil, finely chopped, to taste
large pinch chilli flakes
2 salad onions, very finely sliced
25g pack flat leaf parsley, finely chopped
½ lemon, juice
4-5 tbsp extra virgin olive oil


1. Drizzle the steak with 1 tbsp olive oil and season. Heat a heavy-based pan over a high heat, then sear for 1-2 minutes on each side until browned. (It’ll be rare; for medium, cook for a few minutes more, over a medium-high heat). Put in a small dish.

2. Meanwhile, heat the wine, vinegar, bay leaf, peppercorns, paprika and garlic in a small pan until steaming. Pour over the steak and leave, turning occasionally, for at least 30 minutes (up to 1 hour), until cool.

3. Tear the bread into pieces and toss with the lemon thyme leaves. Heat the remaining 5 tbsp oil in a non-stick pan and fry the bread over a medium-high heat, turning, until crisp – 6-8 minutes. Drain on kitchen paper; season with salt.

4. Mix all the salsa ingredients together; season. Slice the steak very thinly and top with the croutons and apricots. Drizzle over the salsa and serve immediately