Grilled steak for two is what you eat when the kids are out and you are having a date night!
I am a very involved mom, right, hovering over the kiddos, caring for their every need. ( I know, I need therapy!) I like having them around, so I was not at all prepared for this stage of our lives. Teenage stage, yes, despite me, the kiddos now have a social life! Parties and outings and sleepovers … hate those!) and sports. So all of a sudden the hubster and I are alone…… often…… too often! Sadly, we work so hard at the moment, that we are often too tired to go out ( I know, sad isn’t it?)
So, this Grilled Steak for Two is for those nights. No dishes, just me, the hubster and a pan full of food. Why is this grilled steak so special? The green olive and caper butter and then just to take you over the edge, deep-fried capers! ( idea from Anel Potgieter)
Where I got the idea for the butter from, heaven only knows, but it works. Served with a simple tomato salad, this grilled steak will definitely be our date night treat from now on.
This T-bone steak was about 5 cm thick and it was free-range, matured and most importantly ready at room-temperature. You can also use rib-eye, rump or fillet. I prefer a thick cut steak, because I like steak to be grilled to perfection on the outside, but beautifully rare in the middle.
Here are some tips to get that restaurant perfection on your steak!
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- 500 - 600gr matured, free range steakI used T-Bone
- 15ml olive oil
- fresh thyme
- salt and pepper
- 100g buttersoft but not melted
- 30ml baby capersBuy a 100g jar from Woolworths, keep the rest to deep-fry
- 5 green olivespitted
- 20ml Mazeina
- rest of the capers from the jardrained
- oil for frying
- Heat a griddle pan or pan on the stove until it is very hot. Rub the steak with olive oil. Season with salt and pepper. Place steak on pan and grill for 5 minutes on one side. Do not turn over if steak is still stuck to pan, it will release itself. now, turn steak over and grill for 5 minutes on other side. If you have a really thick steak, you can pop it in the oven for 5-10 minutes.
- Place the butter, 30ml capers and green olives in a food processor and process until blended. Scrape out on a piece of cling film, close and roll into a small log that you can cut into slices.
- Place the drained capers in a small bowl and add the Mazeina. Shake the bowl so that the capers are completely coated with Mazeina. Heat the oil in a pan and deep-fry until crispy.
Serve this grilled steak with a fresh tomato salad, made with a variety cut tomatoes, fresh basil, salt, pepper and a little olive oil.
I use Olyfberg Green Olives, delicious.
