Marcus Wareing's Steak Pintxos with Green Olive Sauce
Seasoned slithers of beef and crunchy rustic bread, Marcus Wareing's Steak Pintxos are a snack straight from the Spanish countryside.
Ingredients
For the sauce:
For the toothpick garnish:
Method
- Heat up the olive oil in a pan over high heat.
- Season the steak on one side only, and place that side down in the hot oil once the pan has reached temperature.
- When the bottom’s done, season the top side and flip the steak over. Repeat for the second steak. When both sides are seared, add the butter to the pan to combine with steak juices.
- Add the onion, olives, chilli flakes, red wine vinegar, olive oil and salt and pepper into a blender and mix until combined. Then add the parsley, mint and coriander and blitz.
- Add some butter to your steak pan. Remove the beef steaks from the pan when cooked. Spoon the butter and meat juices over the steak and slices of bread. Place the steaks on top of some kitchen paper to absorb excess liquid.
- Spread a thin layer of the green olive sauce over the bread.
- Cut the beef into small slices, with the knife at an angle, and lay a couple of slices over a slice of bread. Place a dollop more of the sauce over the steak then season generously and repeat with the other piece of bread.
- On a toothpick, skewer olives, a chilli and a pickle. Stick the toothpick into a slice of bread, and repeat for the other slices.
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