Stratford steaks with salsa
0
- Prep Time20 min
- Total Time20 min
- Makes4 servings
Ingredients
1/3 cup finely chopped sour cornichons or dill pickles
1/3 cup pitted green olives
1/4 cup finely chopped fresh parsley
1 green onion, thinly sliced
1 tbsp capers, optional
1 tbsp olive oil
1 tbsp sherry or red-wine vinegar
1 garlic clove, minced
1/4 tsp fresh-ground black pepper
1 tbsp olive oil
4 eye-of-the-round, filet mignon, or sirloin-tipped steaks, each about 125 g
1/2 cup dry white wine
Instructions
Combine cornichons, olives, parsley, green onion, capers, 1 tablespoon olive oil, sherry, garlic and black pepper. Leave at room temperature while continuing with recipe. Or cover and refrigerate, up to 1 day.
For steaks, heat 1 tablespoon oil in a large frying pan set over medium-high heat. When very hot, add steaks. Sauté just until juices begin to rise from centre of steaks, about 2 minutes. Turn and cook until juices rise again, about 2 minutes. Remove steaks to heated plates.
Pour wine into frying pan, swirling to get up browned bits. Boil until wine just coats pan bottom, about 1 minute. Then stir in all of salsa at once and immediately remove from heat. Spoon over steaks and serve.
Nutrition (per serving)
Calories 259, Protein 25.8g, Carbohydrates 1.9g, Fat 14g, Fibre 0.9g, Sodium 468mg.
Stratford Chefs School's glittering gala that took place at Centro Grill and Wine Bar in Toronto served these sophisticated pan-fried steaks created by chef Neil Baxter.
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