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- 2 level tbsp each chopped flat-leafed parsley and fresh mint
- 2 level tbsp chopped fresh basil
- 2 level tbsp capers, roughly chopped
- 1 level tsp Dijon mustard
- 2 garlic cloves, crushed
- 150 ml (1⁄4 pint) olive oil
- Juice of 1⁄2 lemon
- 2 Tbsp. oil
- 4 small fillet steaks, about 150 g (5oz) each
- 2 large tomatoes, sliced
- 8 slices toasted ciabatta
- Step 1
To make the herb dressing, put the parsley, mint, basil, capers, Dijon mustard, garlic, olive oil and lemon juice in a small bowl and combine thoroughly using a fork.
- Step 2
In a heavy-based frying pan, heat 1tbsp oil and fry the steaks for 3min each side for medium rare, 4-5min for medium. Remove when cooked to your taste, put to one side and keep warm.
- Step 3
Wipe out the pan, add the remaining oil and fry the tomatoes quickly on both sides, then season with salt and freshly ground black pepper.
- Step 4
Serve each steak on a slice of toasted ciabatta with slices of tomato and the dressing drizzled over. Top with a second slice of toasted ciabatta.
Try more of our delicious steak recipes
Grilled blue cheese steaks
Rib-eye steaks with chilli béarnaise sauce
Steak and chips (2006)
Steak with chips (1999)
Lemon peppered steak
Preparation tip
Take the steaks out of the fridge 15 min before you're ready to start cooking.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
