Beef Steak with Silky Red Pepper Caper Sauce and Oregano Golden Potatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the baby potatoes with 1 1/2 tablespoons olive oil, smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

2. 2

   While the potatoes roast, pat the steaks dry with paper towels and season both sides with the remaining salt and black pepper.

3. 3

   Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 63°C / 145°F. Transfer to a plate and loosely cover to rest for 5 minutes.

4. 4

   In the same skillet, reduce to medium heat and add the remaining 1/2 tablespoon olive oil and 1 tablespoon butter. Add the yellow onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the roasted red pepper, beef broth, red wine vinegar, capers, and the remaining 1/2 teaspoon dried oregano. Cook for 4 minutes to blend the flavors.

6. 6

   Transfer the sauce mixture to a blender, or use an immersion blender, and blend until silky smooth. Return the sauce to the skillet over low heat, add the heavy cream and the remaining 1 tablespoon butter, and cook for 2 minutes without letting it boil hard.

7. 7

   Taste the sauce and adjust with salt and pepper if needed. Return any juices from the resting steak plate to the skillet for extra flavor.

8. 8

   Serve the steaks with the red pepper caper sauce spooned over or alongside. Pair with the oregano golden potatoes and finish with chopped fresh parsley.