- 2 x 150g blade steaks
- Olive oil, for frying
- Sea salt
- Freshly ground black pepper
- A handful of flat leaf parsley, leaves only
- 1 tbsp capers
- 2 tbsp butter
Blade steaks have a piece of connective tissue running down the middle of them. This can be tough to eat, so you can slice the steaks in half, cutting out the connective tissue, before you start cooking them.
1. Bring the steaks to room temperature, then pat dry and rub with a little olive oil, salt and pepper.
2. Put a heavy-based frying or griddle pan over a high heat. Warm it for a couple of minutes till the pan is smoking hot. Add the steaks. Fry for 2-3 mins till browned underneath, then flip and fry for another 2-3 mins – blade steak is best cooked rare or medium rare.
3. Take the steak out of the pan and pop them on a warm plate. Loosely cover with foil. Set aside to rest. Set the pan to one side for later.
4. While the steaks rest, finely chop the parsley leaves. Roughly chop the capers.
5. Put the pan back on a low heat. Add the butter and heat till it melts. Continue to cook, stirring now and then, till it starts to turn a golden brown. Add the capers and parsley. Stir to mix, then take off the heat.
6. Serve the steaks with parsley and caper butter poured over the top.