2 Thick sirloin, rump or rib eye Welsh Beef steaks
For the Aioli:
10ml (2tsp) Capers, rinsed and chopped
About 6 50g (2oz) Pitted green olives, roughly chopped
2 Cloves of garlic, squashed and chopped
45ml (3tbsp) Mayonnaise
30ml (2tbsp) Fresh basil, roughly chopped
Sour dough loaf
Garlic/herb butter
Method
Cook the Welsh Beef steak on a hot preheated griddle plate, frying pan or grill for:
Sirloin, rump or rib eye 2-3cm (¾-1¼”)
3-4 minutes each side – rare
4-5 minutes each side – medium
6-7 minutes each side – well done
Allow the Welsh Beef steak to rest for a couple of minutes before serving
Place all the ingredients for the aioli into a small bowl and mix together
Cover and allow to stand for about 10 minutes, to absorb the flavours
Stack the Welsh Beef steak onto a thick slice of toasted sourdough bread, buttered with garlic/herb butter, topped generously with aioli & salad leaves