Ingredients

• 350g-400g/12-14oz bavette or skirt steak
• 1 tbsp groundnut or sunflower oil
• 1 tbsp capers
• drained
• 50g/2oz pine nuts
• toasted
• 1 tbsp English mustard
• 3 tbsp mayonnaise
• 1 tbsp extra virgin olive oil
• plus extra for drizzling
• 2 tbsp lemon juice
• 2 tbsp finely chopped fresh flatleaf parsley
• a few shavings Parmesan (use a vegetable peeler to make these)
• sea salt and freshly ground black pepper

Directions

• Season both sides of the steak thoroughly with salt and pepper. Heat a greased heavy-based frying pan until hot. Put the steak in the pan (it should sizzle immediately) and cook for about 3-5 minutes on each side for rare-medium. Transfer to a chopping board and leave to rest. Once cooled
• refrigerate for 1 hour.
• Heat a tablespoon of oil in a frying pan over a medium heat and fry the capers for a few minutes until crisp and puffed up. Remove to a bowl lined with kitchen paper.
• Whisk together the mustard
• mayonnaise and olive oil until you have a loose sauce. Remove the steak from the fridge and finely slice it into slivers
• cutting against the grain.
• Arrange on a large plate or serving platter. Drizzle with the mustard mayo and lemon juice
• and scatter over the parsley
• Parmesan shards and capers. Drizzle with olive oil and finish with the pine nuts and salt and pepper.