Steak trencher, parsley, capers and shallots

1 Heat the oil in a pan until gently smoking.

2 Season your steak and carefully put in the pan over a high heat.

3 Cook for three minutes then turn and cook on the other side for another two.

4 The time will entirely be determined on how you like your steak and how thick it's cut. I like mine medium rare.

5 Remove the steak from the pan and put on a plate.

6 Cover with foil and keep in a warm place for 10 minutes to rest.

7 Meanwhile, butter the bread and tip the steak juices into a large bowl.

8 Whisk the mustard into the juices then add the oil, parsley, shallots and capers to the bowl.

9 Slice the steak into strips and add to the parsley mixture, then divide onto the buttered bread .

10 Top with a sprinkling of coarse sea salt.