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    Paprika-marinated steak with apricots, anchovy salsa and lemon thyme croutons

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    Paprika-marinated steak with apricots, anchovy salsa and lemon thyme croutons

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus marinating

    Serves: 6


    600g extra trimmed British beef fillet steak (about 3-4 steaks)
    6 tbsp olive oil, for frying
    100ml white wine
    3 tbsp white wine vinegar
    1 bay leaf
    6-8 black peppercorns
    large pinch smoked paprika
    2 garlic cloves, bruised
    3 slices sourdough bread (about 150g)
    4 lemon thyme sprigs, leaves picked
    100g dried apricots, roughly chopped

    6-8 anchovy fillets in extra virgin olive oil, finely chopped, to taste
    large pinch chilli flakes
    2 salad onions, very finely sliced
    25g pack flat leaf parsley, finely chopped
    ½ lemon, juice
    4-5 tbsp extra virgin olive oil


    1. Drizzle the steak with 1 tbsp olive oil and season. Heat a heavy-based pan over a high heat, then sear for 1-2 minutes on each side until browned. (It’ll be rare; for medium, cook for a few minutes more, over a medium-high heat). Put in a small dish.

    2. Meanwhile, heat the wine, vinegar, bay leaf, peppercorns, paprika and garlic in a small pan until steaming. Pour over the steak and leave, turning occasionally, for at least 30 minutes (up to 1 hour), until cool.

    3. Tear the bread into pieces and toss with the lemon thyme leaves. Heat the remaining 5 tbsp oil in a non-stick pan and fry the bread over a medium-high heat, turning, until crisp – 6-8 minutes. Drain on kitchen paper; season with salt.

    4. Mix all the salsa ingredients together; season. Slice the steak very thinly and top with the croutons and apricots. Drizzle over the salsa and serve immediately

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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