This Steak Sauce Recipe Is Magic on Leaner Cuts

This chunky, scrumptious steak sauce elevates an inexpensive cut to special-occasion level

Make a luxurious meal of flank, hanger or skirt steak with a chunky caper-walnut sauce and a side of roasted beets

MATCH YOUR MEAT Chopped capers, cornichons and walnuts bring savory flavor and satisfying texture to this steak’s sauce.Drew Escriva for The Wall Street Journal, Food Styling by Tyna Hoang, Prop Styling by Emily Eisenof beef like flank, hanger or skirt steak, chef Tomos Parry favors this chunky, savory sauce. A combination of toasted walnuts, charred spring onions and radishes, chopped gherkins and capers, parsley and thyme, the sauce balances the beef with a bit of bite and lots of flavor.

In Mr. Parry’s second Slow Food Fast recipe, he serves a side of roasted beets with the steak and the sauce, his own invention, taking cues from the walnut-based sauces of Italy and Argentine chimichurri.

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