The peppery clove flavour of basil and the pungency of capers are combined in the thick sauce that spices this plainly cooked steak.
ingredients
serves 4
1 pound sirloin steak, cut in one thick piece, fat removed
Freshly ground black pepper
3/4 cup shallots or onion, peeled and chopped
3 tablespoons water
3/4 pound zucchinis, trimmed and coarsely grated
1 tablespoon olive oil
2 level teaspoons capers, drained and chopped
3 level tablespoons chopped fresh basil
method
1. Wipe the steak with kitchen paper, sprinkle it with pepper and set it aside.
2. Boil the shallots or onion in a medium saucepan with the water until they are transparent and the water is reduced by half. Stir in the zucchinis and oil, cover and cook over a low heat for 8-10 minutes, stirring frequently, until the zucchinis are soft.
3. Pass the vegetables through a food mill or blend in a food processor. Stir in the capers and basil, and season with pepper. Reheat the sauce, spoon into a serving dish, cover and keep hot.
4. Heat a heavy skillet and sear the steak in it over a high heat for 30 seconds on each side. Turn down the heat and cook the meat for about 8 minutes for medium-rare, turning it once or twice. Cook for 1 - 2 minutes more on each side if you prefer steak well done.
5. Cut the steak downwards and slanting into thin slices and serve with the basil sauce.
This simply made but luxurious dish needs only a mixed leafy salad and french bread with it. You can garnish the meat and sauce with parsley sprigs and whole capers if you wish.
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