Griddled Steak With Pepper Sauce
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Preparation time:
10 minutes
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Cooking time:
7 minutes
to 10 minutes
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Total time:
17 minutes
to 20 minutes
Ingredients
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120 g Waitrose Herb Salad
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2 x 350g packs Waitrose British Rump Steak
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1 ripe Sardinian plum tomato, roughly chopped
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25 g toasted flaked almonds
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290g jar Sacla Char-grilled Peppers Antipasto, drained
Method
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Heat a large, non-stick frying pan over a high heat. Season the steaks and fry in batches, if necessary, for 3-4 minutes on each side, or until cooked to your liking. Set aside in a warm place to rest.
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Return the frying pan to a medium heat. Make the pepper sauce by whizzing the tomato, almonds and peppers in a blender until smooth. Add to the pan and cook, stirring occasionally, until just simmering. Keep hot over a low heat.
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Thickly slice the steaks, stirring any of the steak resting juices into the sauce, and serve on 4 plates with a little of the pepper sauce and a handful of the herb salad.
Comments
Glossary
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Almond
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Antipasto
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Fry
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Herbs
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Ripe
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Tomato
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This recipe was first published in March 2009.
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