Steak with Caper Sauce

Prep Time: 35 min
Cook Time: 10 min
Total Time: 45 min
Servings: 6
  • 4 pounds porterhouse or sirloin steak (3/4-inch thick)
  • Salt
  • Freshly ground pepper
  • 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 2 large red onions, peeled and coarsely chopped
  • 3 tbsp capers in salt, well rinsed and minced
  • Juice of 3 large lemons
      • Rub steak with salt and pepper; let stand at room temperature for 30 minutes.
      • Heat olive oil in large sauté pan set over low heat; cook onions, stirring occasionally, for 10 minutes. Transfer onions to bowl; Keep warm.
      • Preheat grill to high heat; grease grate well. Reduce heat to medium-high; grill steak to internal temperature of 140°F for rare, 150°F for medium-rare, 160°F for medium, and 170°F for well-done. Spoon onions over top. Combine lemon juice and capers; spoon over steak.


      Tip: Alternatively, you can use the same sauté pan to cook the steak, instead of using a grill. Sear steak on both sides over medium-high heat; reduce heat to medium until cooked to desired doneness. Spoon some of the pan juices over steak.


      Recipe provided by Chef Mary Ann Esposito




    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Robusto

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