Buffet Olives - Steak Tonato with Olives

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Steak Tonato with Olives

INGREDIENTS

- 500g sirloin steak - salt and milled pepper - olive oil - 4 large red sweet peppers, roasted, skins removed, seeded and cut into strips - rocket leaves - 1 sachet (200g) green Buffet Olives, drained - 1 sachet (200g) black Buffet Olives, drained - 15ml capers - 125ml tapenade Dressing: - 50g (about 1/2 can) tuna oil, drained - juice and finely grated rind of 1 lemon - 5ml Dijon mustard - 50ml olive oil - Garnish - 25ml olive oil - 10ml each finely chopped parsley, basil and chives serves 4

METHOD

Season meat well and rub with olive oil. Chargrill until cooked to your liking. Set aside to test for 10 minutes, then slice. Toss peppers, rocket, olives, capers on a platter. Scatter over steak strips and capers. Blitz dressing with a stick blender until smooth. Drizzle dressing over salad and serve.

4

INGREDIENTS

- 500g sirloin steak - salt and milled pepper - olive oil - 4 large red sweet peppers, roasted, skins removed, seeded and cut into strips - rocket leaves - 1 sachet (200g) green Buffet Olives, drained - 1 sachet (200g) black Buffet Olives, drained - 15ml capers - 125ml tapenade Dressing: - 50g (about 1/2 can) tuna oil, drained - juice and finely grated rind of 1 lemon - 5ml Dijon mustard - 50ml olive oil - Garnish - 25ml olive oil - 10ml each finely chopped parsley, basil and chives serves 4

METHOD

Season meat well and rub with olive oil. Chargrill until cooked to your liking. Set aside to test for 10 minutes, then slice. Toss peppers, rocket, olives, capers on a platter. Scatter over steak strips and capers. Blitz dressing with a stick blender until smooth. Drizzle dressing over salad and serve.