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Steak with Caper Sauce

Bistecca alla Salsa di Capperi
Capers are the secret gem to this tangy lemon sauce for steak. It is always amazing to me how a little pungent flower bud from a plant that grows in crags and rocks in the Mediterranean can provide such flavor, but there it is, plain and simple. The best capers come from the island of Pantelleria off of Sicily.

SERVES 4 to 6


4 pounds porterhouse or sirloin steak cut 3/4 inch thick

Salt and pepper to taste

1/3 cup olive oil

2 large red onions, peeled and coarsely chopped

3 tablespoons capers in salt, well rinsed and minced

Juice of 3 large lemons


Rub the steak with salt and pepper and allow to sit at room temperature for 30 minutes.

Pour the olive oil into a large sauté pan, add the onions and cook over low heat for about 10 minutes, stirring occasionally. Transfer the onions to a bowl. Keep the onions warm as the steak finished grilling.

Preheat a grill to 500°F, then before grilling, reduce the temperature to 350°F.  Grill the steak to an internal temperature of 140°F for rare, 150°F for medium-rare, 160°F for medium, and 170°F for well-done.

Alternately, you can use the same sauté pan to cook the steak, instead of using a grill.  Raise the heat and add the steak to the pan. Brown the meat on both sides over medium high heat. Reduce the heat to medium and stir in the capers and lemon juice. Cook to taste.

Serve with some of the pan juices over the steak.

This recipe is featured on show 2117 – Five Ingredient Favorites.


  1. F. D. Powers's avatar

    F. D. Powers

    The recipe (above) for steak with caper sauce only gives directions for steak and onions. It doesn't tell how to include or prepare the capers and lemon juice. What happened?

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