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Pan-Seared Steaks with Sherry and Caper Vinaigrette

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.

By Diane UngerOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

Don't score the steaks too deeply. Cut only about ⅛ inch into the surface. And score only one side.

Ingredients

  • Kosher salt and ground black pepper

  • 3

    teaspoons sweet paprika, divided

  • 1

    teaspoon granulated garlic

  • 1½

    pounds flat iron steak (½ to ¾ inch thick), trimmed, cut into 3 or 4 evenly sized pieces, patted dry

  • 4

    tablespoons extra-virgin olive oil, divided

  • 2

    tablespoons drained capers

  • 3

    anchovy fillets

  • 1

    medium garlic clove, finely grated

  • ¼

    cup sherry vinegar

  • 3

    tablespoons worcestershire sauce

  • 3

    tablespoons finely chopped fresh flat-leaf parsley

  • Flaky sea salt, to serve (optional)

Step 1

In a small bowl, stir together 2 teaspoons each salt and pepper, 1 teaspoon of paprika and the granulated garlic.

Using a sharp knife, score one side of each steak in a crosshatch pattern, cutting only about ⅛ inch into the meat and spacing the cuts about ½ inch apart.

Sprinkle the steaks all over with the seasoning mixture, rubbing it into the scored side. Let the steaks stand, scored side up, for 15 minutes at room temperature.

Step 2

Set a wire rack in a rimmed baking sheet. In a 12-inch cast-iron skillet, heat 1 tablespoon of oil over medium-high until barely smoking.

Add the steaks scored side down and cook without disturbing until well browned, about 3 minutes.

Flip the steaks and cook until the centers register 125°F to 130°F for medium-rare, about another 3 to 6 minutes. Transfer the steaks scored side up to the rack and let rest for 15 minutes.

Step 3

Meanwhile, in a small bowl, combine the capers, anchovies, grated garlic and remaining 2 teaspoons paprika, then use a fork to mash a smooth paste.

Whisk in the vinegar, remaining 3 tablespoons oil, the Worcestershire and the accumulated juices from the steaks. Stir in the parsley. Taste and season with salt and pepper.

Step 4

Transfer the steaks to a cutting board and thinly slice on a diagonal. Place the slices on a platter and pour the vinaigrette over the steak. Sprinkle the with flaky salt, if using, and additional pepper.