Ingredients
- 100ml extra virgin olive oil
- 1 eschalot, finely chopped
- 1 1/2 cups breadcrumbs (coarsely torn from day-old crusty bread)
- 2 garlic cloves, finely chopped
- 2 anchovy fillets, chopped
- 2 tbsp salted capers, rinsed
- 1 roma tomato, chopped
- salt and cracked black pepper
- 4 sirloin steaks, about 220g each
- 250g baby beans, topped
- 1/2 cup quality mayonnaise
- 2-3 tsp hot water
- 1 garlic clove, crushed
- leaves from 2 sprigs oregano, torn
Method
Heat olive oil in a non-stick pan, add eschalot and breadcrumbs and toss over a medium heat for 2-3 minutes or until crisp and golden. Drain through a sieve and reserve oil. Return oil to pan, add garlic and anchovies and cook 1-2 minutes over a low heat, mashing with a fork. Add capers and tomato, stir well and remove from heat.
Season steaks then chargrill for 3 minutes each side or until cooked as desired. Rest for 3-4 minutes.
Meanwhile cook beans in lightly salted water for 2 minutes then drain.
Combine mayonnaise, water and crushed garlic in a small bowl and stir well.
To serve, cut steaks into thick slices and divide among plates. Combine breadcrumbs with tomato mixture and oregano and scatter over steaks. Serve with green beans on the side topped with a dollop of mayo.
