Ingredients
- 1 tbsp sunflower oil
- 1 x 250g rib-eye steak
- Salt and pepper
- Soft butter
- 2 thick slices of white bread from a good soft loaf
- 1 tsp Dijon mustard
- Drizzle of olive oil
- 20 leaves of flat parsley
- 1 large banana shallot or 2 small shallots, peeled and very thinly sliced
- ½ tbsp small capers
- Sea salt
1 Heat the oil in a pan until gently smoking.
2 Season your steak and carefully put in the pan over a high heat.
3 Cook for three minutes then turn and cook on the other side for another two.
4 The time will entirely be determined on how you like your steak and how thick it's cut. I like mine medium rare.
5 Remove the steak from the pan and put on a plate.
6 Cover with foil and keep in a warm place for 10 minutes to rest.
7 Meanwhile, butter the bread and tip the steak juices into a large bowl.
8 Whisk the mustard into the juices then add the oil, parsley, shallots and capers to the bowl.
9 Slice the steak into strips and add to the parsley mixture, then divide onto the buttered bread .
10 Top with a sprinkling of coarse sea salt.