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Steak with lemon and capers
Simple, succulent steak is made heavenly delicious with an easy, tangy lemon and caper sauce. Ingredients
- 400 g round beef steak
- 1/4 cup flour
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 40g butter
- 1 tbs olive oil
- 1 clove garlic, chopped
- 3/4 cup dry white wine
- 1 tbs lemon juice
- 2 tbs capers, washed and dried
- Parsley, to sprinkle
- Lemon wedges
Directions
- Flatten the steaks lightly with a meat mallet.
- Combine flour, salt and pepper, dip steaks into the mixture, coating both sides.
- Sauté the steaks in a hot mixture of butter and olive oil over medium heat, about 4 minutes on each side. Remove from the pan and set aside.
- Sauté the garlic in the same fat for about 1 minute, stirring.
- Add the wine and lemon juice, stir and simmer for 5 minutes to slightly reduce the liquid.
- Add capers, stir. Return the steaks to the pan, cover and simmer over low heat for 4 minutes.
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