Pan-Seared Steaks with Sherry and Caper Vinaigrette
Just-off-the-skillet steaks absorb the high-impact flavors of a bold vinaigrette, with umami-rich Worcestershire sauce cut with sherry vinegar, plus briny capers and anchovies to heighten all the other flavors.
- Makes4 servings
- Cook Time40 minutes
- 1
This pan-seared steak gets deep flavor from a basic spice rub and a high-impact, no-cook sauce that uses the juices the meat releases while resting. If you can't find flat iron steak, use two 12-ounce strip steaks (no need to cut them in half before cooking). A cast-iron skillet is best for getting a deep, even sear on steaks and an instant-read thermometer is the most reliable way to test for doneness; just make sure you're taking the temperature at the thickest part of the meat. Serve with crusty bread to soak up the vinaigrette and a green salad.
Don't score the steaks too deeply. Cut only about ⅛ inch into the surface. And score only one side.
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