Striploin steak with garlic sauce
Striploin steak with garlic sauce
Servings: 4
Ingredients
- 2 striploin steaks, each about
- Salt and pepper, to taste
- 15 ml (1 tbsp) avocado oil
- 125 ml (1/2 cup) chopped nuts (walnuts, almonds, or pistachios)
- 30 ml (2 tbsp) fresh oregano, roughly chopped
- 30 ml (2 tbsp) capers, roughly chopped
- 1 clove garlic, crushed
- 30 ml (2 tbsp) capers, roughly chopped
- 60 ml (1/4 cup) plus an extra drizzle of good quality extra-virgin olive oil
- 5 ml (1 tsp) lemon zest
- 30 ml (2 tbsp) fresh lemon juice
- 30 ml (2 tbsp) water
- 2.5 ml (1/2 tsp) salt
- 2.5 ml (1/2 tsp) freshly ground black pepper
Preparation
- Using paper towels, pat both sides of the steaks dry, then season both sides with salt and pepper.
- In a large skillet, heat avocado oil over medium-high heat until hot. Add steaks and cook for 5 to 7 minutes, until the underside is nicely browned.
- Flip the steaks and continue cooking for another 5 to 7 minutes, until nicely browned. Use a cooking thermometer to check doneness: 135°F to 145°F (medium-rare) or 145°F to 160°F (medium).
- Transfer the steaks to a plate, loosely cover with aluminum foil, and let rest for about 10 minutes.
- Meanwhile, in a food processor, combine the nuts, oregano, capers, and garlic. Blend until finely chopped.
- Reserve 30 ml (2 tbsp) parsley for serving, then add the remaining parsley to the food processor. Process for about 10 seconds until finely chopped.
- Add 60 ml (¼ cup) olive oil, lemon zest and juice, water, salt, and pepper. Process until smooth and well combined.
- On a cutting board, slice the steaks diagonally into slices about ½ to 1 cm (¼ to ½ inch) thick.
- Arrange steak slices on a serving platter and drizzle with the garlic sauce. Finish with an extra drizzle of olive oil.
