Seared beef, grilled pepper & caper berry

Seared beef, grilled pepper & caper berry

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Prep: 10 mins Cook: 5 mins


Serves 6 - 8
This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (8)

  • kcal99
  • fat6g
  • saturates2g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein11g
  • salt0.5g
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  • 400g sirloin steak in one piece, fat trimmed
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 4 piquillo peppers, or 2 regular ready-roasted red peppers, sliced into strips
  • 12 caper berries

You will also need

  • 12 cocktail sticks


  1. Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.

  2. Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.

  3. Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.

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