Steak Tonato with Olives

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

Method

  1. Season the sirloin steak generously with salt and milled pepper. Rub with olive oil, then chargrill until cooked to your liking. Set aside to rest for 10 minutes, then slice.
  2. On a platter, toss the roasted red sweet peppers, rocket leaves, green and black Buffet Olives for a vibrant mix of colours and textures.
  3. Scatter the succulent steak strips and capers over the olive-infused salad.
  4. In a blender, blitz together the ingredients for the dressing until smooth.
  5. Drizzle the luscious dressing over the salad, ensuring each bite is a celebration of flavours.
  6. For the final touch, garnish with a drizzle of olive oil and a blend of finely chopped parsley, basil, and chives.