This steak snack with pickled vegetables is a flavorful side dish for lunch, dinner, or a generous spread. The preparation stays simple, but timing matters: it’s the final finishing touch that determines whether the dish tastes fresh, crisp, or full enough.
Serve it alongside fish, meat, vegetables, or a salad. With a matching oil, vinegar, salt, or topping, you can give the dish even more character.
Why this steak snack?
Steak instantly brings a sense of luxury to the table – and combined with the lightly tangy pickled vegetables & capers, you get a surprising burst of flavor. A great choice for anyone who loves sharing; serve this snack as a fresh amuse-bouche, as a bar snack during a Sunday brunch, or as part of an inspired dinner.
What do you need?
- 250 g steak (such as entrecôte or tenderloin)*
- Assorted fresh vegetables: carrot, radish, cucumber, onion for pickling
- 2 tbsp capers
- 100 ml white wine vinegar
- 100 ml water
- 2 tbsp sugar
- A good pinch of French sea salt by Nicolas Vahé
- Black pepper to taste
- Olive oil, preferably Nicolas Vahé
- Optional fresh herbs: dill, chives, or parsley
* The quality of the steak makes all the difference! Choose organic or from the butcher.
How to make it: step by step
1. Pickle the vegetables
- Slice your favorite vegetables into thin rounds or strips.
- Bring the vinegar, water, and sugar to a boil in a pan.
- Pour the hot pickling liquid over the vegetables in a jar and let them steep for at least 30 minutes.
2. Prepare the steak
- Let the steak come to room temperature. Pat dry with paper towels.
- Season generously with Nicolas Vahé sea salt and black pepper.
- Heat a little olive oil in a small pan (like this mini frying pan from Nicolas Vahé). Sear the steak briefly and firmly on both sides – medium rare is perfect – and let it rest for a few minutes under aluminum foil.
- Slice thinly.
3. Serve like a chef
- Arrange the steak on a beautiful serving board or on small plates.
- Top with some pickled vegetables and capers.
- Drizzle with a little olive oil if desired and garnish with fresh herbs.
- Serve immediately – preferably with good bread or crispy crackers.
Variations & serving tips
- Try pickled red onion, or add some grilled artichoke.
- Not a fan of rare steak? Cook it a little longer for medium-well.
- Extra festive: serve on amuse-bouche spoons or in small glasses.
- Finish with a spoonful of Nicolas Vahé mustard or a smear of aioli.
Stylish dining with Nicolas Vahé
With Nicolas Vahé products, you can give any dish a stylish touch – from generous sea salt to minimalist kitchenware. Browse our full Nicolas Vahé collection here and bring simple cooking into your home! Pair it with natural wooden boards, understated tableware, and fresh herbs. Less is always more.
Frequently asked questions
-
How long can you keep the pickled vegetables?
In a well-sealed jar, the pickled vegetables will keep well in the refrigerator for up to 1 week. -
Can I make it with another type of meat?
Yes, try thinly sliced roast beef, grilled chicken breast, or – for a vegetarian version – grilled eggplant. -
Is this dish suitable as a starter?
Absolutely! Serve a nicely plated dish per person with steak, vegetables, and a spoonful of dressing.
Ready to make this dish?
Discover everything you need in our Nicolas Vahé collection or get inspired by the atmosphere at Het Adres. Enjoy your meal!
Read also: Want to read more about this topic? Then also check out our article about rib-eye steak with Nicolas Vahé.
