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Paprika-marinated steak with apricots, anchovy salsa and lemon thyme croutons
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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
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1871kJ
This recipe was first published in August 2017.