Steak with mustard and herbs

Name: steak with mustard and herbs
Total time: 30 min
Yield: 2
Ingredients: 2 steak; 6 anchovy fillet; 2 clove garlic; 2 tablespoon flat leaf parsley; 100 milliliters olive oil; 1 bunch spring / forest onion; 500 gram crumbly potato; 1 little cucumber; 3 tablespoon White wine vinegar; 3 tablespoon lemon juice; 1 tablespoon honey; 2 tablespoon dijon mustard; 2 tablespoon capers

Ingredients

2 steak
6 anchovy fillet
2 clove garlic
2 tablespoon flat leaf parsley
100 milliliters olive oil
1 bunch spring / forest onion
500 gram crumbly potato

1 little cucumber
3 tablespoon White wine vinegar
3 tablespoon lemon juice
1 tablespoon honey
2 tablespoon dijon mustard
2 tablespoon capers

Directions

Rub the steaks with 2 tablespoons of olive oil, sprinkle with salt and allow to come to room temperature.
Puree the anchovy fillets, garlic, parsley and 1/3 of the spring onions with about 50 ml of olive oil until a coarse paste. Set aside.
Cook the potatoes. Drain and crush a mash with the rest of the spring onion and a dash of olive oil. Keep warm.
Scrape the cucumber into long ribbons and mix the wine vinegar, honey and salt and pepper to taste.
Heat a grill pan and toast the steaks 2-3 minutes per side. Brush the steak with the mustard and serve on warm plates. Divide the spice paste and capers over it.
Serve with mashed potatoes and cucumber salad.