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Pan-Seared Steaks with Sherry and Caper Vinaigrette
This pan-seared steak gets deep flavor from a basic spice rub and a high-impact, no-cook sauce that uses the juices the meat releases while resting. If you can't find flat iron steak, use two 12-ounce strip steaks (no need to cut them in half before cooking). A cast-iron skillet is best for getting a deep, even sear on steaks and an instant-read thermometer is the most reliable way to test for doneness; just make sure you're taking the temperature at the thickest part of the meat. Serve with crusty bread to soak up the vinaigrette and a green salad.
4
Servings
Tip
Don't score the steaks too deeply. Cut only about ⅛ inch into the surface. And score only one side.
40 minutes
Ingredients
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Kosher salt and ground black pepper
-
3
teaspoons sweet paprika, divided
Directions
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01In a small bowl, stir together 2 teaspoons each salt and pepper, 1 teaspoon of paprika and the granulated garlic. Using a sharp knife, score one side of each steak in a crosshatch pattern, cutting only about ⅛ inch into the meat and spacing the cuts about ½ inch apart. Sprinkle the steaks all over with the seasoning mixture, rubbing it into the scored side. Let the steaks stand, scored side up, for 15 minutes at room temperature.
Reviews
January 19, 2023
Wanted to love this, but disappointed on the first try.
I love all of the components and ingredients in this dish, but did not care for the uncooked pan sauce. I will try this again, but will likely use anchovy paste instead of filets as I found that making a smooth paste of the anchovies, capers with a fork was not possible on a Thursday night when trying to get dinner on the table quickly. Perhaps will try again on a Saturday and will do a quick cook on the pan sauce. Served this with Bitter Greens and Orange Salad—-which was the star of the show.
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Made this for dinner tonight. Loved the flavors, but found it too salty (and I LOVE salt). I would reduce the salt in the rub to one teaspoon rather than two. Other than that, it was great.