Grilled steak with capers and cabbage | New World
We give steak a new spin by basting it with butter and capers, served with juicy wedges of grilled green cabbage. Plate up with boiled new potatoes for an impressively quick dinner.
Ingredients
- 4 beef scotch fillets, room temperature
- 80g butter
- 2 Tbsp capers
- ¼ green cabbage, trimmed and cut into 4 wedges
- A few sprigs of fresh herbs (we use thyme)
- 6 garlic cloves, whole unpeeled
- 2 anchovies, finely diced
- 120g butter, softened
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