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    Steak with onion and caper salad

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    Steak with onion and caper salad

    A great summer barbecue dish

    • Preparation time: 10 minutes
    • Cooking time: 18 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 4


    • 4 essential Waitrose British beef sirloin steaks, about 350g total
    • 2½ tbsp olive oil
    • 1 lemon, grated zest
    • 2 garlic cloves, sliced
    • 1 bunch salad onions, trimmed and halved lengthways
    • 2 red onions, each cut into 8 wedges
    • 1 tsp white wine vinegar
    • 2 tsp Cooks’ Ingredients capers,rinsed and drained
    • 6 shallots, peeled and halved
    • 20g flat-leaf parsley, leaves only,roughly chopped


    1. Start the barbecue, if using. Put the steaks in a shallow dish, then rub in 1 tbsp olive oil, the lemon zest and the garlic. Set aside.
    2. If grilling, heat the griddle pan on a high heat. Toss the salad onions, red onion and shallots in 1 tbsp olive oil and season. Griddle or barbecue over hot coals covered in a light layer of ash, for 4–5 minutes, turning occasionally, until soft but with bite.
    3. Toss the onions in a bowl with the last ½ tbsp olive oil, the parsley, vinegar and capers. Set aside.
    4. Season the steaks, then cook for 3 minutes on each side for rare or 4 minutes for medium. Serve with the onion and parsley salad.

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