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Carve the steak into thin slices and divide it between four plates, serve with additional strawberry relish, summer salad leaves and drizzle with vinaigrette alongside a freshly baked sourdough loaf and salted butter. I love to drink a light red wine such as a Pinot Noir from Burgundy with this dish.
Note :
This recipe will be great with any of our steaks. Aleppo pepper can be purchased at most good delis or replaced with any chilli flakes or even traditional cracked black pepper.