This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party
Prep:10 mins
Serves 6 – 8
400g sirloin steak in one piece, fat trimmed2tbsp olive oil2 garlic cloves, crushed4 piquillo peppers, or 2 regular ready-roasted red peppers, sliced into strips12 caper berries
STEP 1Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.STEP 2Brush 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.STEP 3Cut 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.
