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Categories:Viewed: 97 - Published at: 6 years ago
Ingredients
- 2 pound steak, such as skirt or flank
- 1 egg
- 1 shallot, finely chopped
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon Dijon mustard
- Salt to taste
- 1 1/2 cups mild olive oil, or a mix of neutral and olive oils
- 3 tablespoons mixed chopped herbs, such as parsley, chives, tarragon, dill, etc.
- 2 tablespoons capers, coarsely chopped
Method
- Bring a small pot of water to a simmer and carefully lower in the egg. Bring to a boil, then turn down to simmer for 4 minutes. Remove and cool completely under a cold faucet, or in a bowl of ice water. Carefully remove the shell and place the egg in a bowl with the mustard, vinegar, shallots, and a good pinch of salt. Mash lightly to combine, then drizzle in the oil very slowly, whisking vigorously, to create an emulsion. You can add the oil a little more quickly once a good emulsion has been formed, whisky all the while. Add the herbs and capers and season to taste with salt and vinegar.
- Rub the steaks with salt, pepper, and a little oil. Grill to desired doneness on a grill or grill pan. Remove from the heat and allow to rest at least five minutes, then slice and arrange on a platter. Spoon the sauce over the steaks, or serve it separately.
