Steak with Creamy Caper Sauce

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Really simple dish that can be whipped up quickly and easily, but is also full of flavour. The sauce has a very strong flavour straight out of the pan, but tastes fantastic when drizzled over the steak and broccolini. If you like you can sub regular broccoli instead of the broccolini. I like my steak cooked VERY rare, but you can cook it to your liking.

 

Steak with Creamy Caper Sauce – Serves 4

 

500g steak of your choice (I used veal schnitzel steaks)

2 bunches (400g) broccolini, cut in half

3 tbsp olive oil

3 tbsp butter

1 clove garlic, minced

2 tbsp capers

Juice from ½ lemon

½ cup dry white wine

½ cup thickened cream

½ tsp xanthan gum

Salt and pepper

 

Melt butter and olive oil in a large frying pan. Cook the steaks to your liking, I like cooking for a short time on a high heat so they’re nice and rare. Remove to a plate and keep warm. Add broccolini to pan and cook over high heat, tossing to coat and cook evenly for about 5 minutes. Remove and keep warm.

Add in garlic clove, sauté for 1 minute, add capers and mix through. Add lemon juice and mix through. Add white wine, bring to the boil and then add cream and season with salt and pepper. Add any juices from the meat that have collected back into the pan with the sauce. Simmer for about 5 minutes.

Sprinkle in xanthan gum a TINY little sprinkle at a time while stirring constantly. If you’re not stirring enough or the xanthan gum goes in too quickly it will clump. The sauce should thicken up nicely. Plate steak and broccolini and spoon over caper sauce.

 

Nutritional Info:

Cals – 482

Fat – 30.6g

Protein – 37.3g

Total Carbs – 8.5g

Fibre – 5.1g

Sugars – 2.2g

Net Carbs – 3.3g