Barbecued steak with black olive tapenade butter
- Preparation Time: 10 mins
- Serves: 4
- Cooking Time: 10 mins
- Ready Time: 20 mins
- Cooking Method: Barbecue
- Difficulty: easy
4 beef sirloin steaks
BLACK OLIVE TAPENADE BUTTER
90gm butter
1 garlic clove, crushed
2 Tbsp black olive tapenade
1/4 cup black olives, pitted and chopped
2 sprigs fresh thyme, chopped
Brush the steaks lightly with oil.
Season with salt and pepper.
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
Cook on one side until the first sign of moisture appears.
Turn steaks once only.
Test the steaks for degree of doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2-4 minutes before serving.
TO MAKE BLACK OLIVE TAPENADE BUTTER
Combine butter and garlic in a small bowl.
Season with salt and freshly ground pepper.
Add tapenade, olives and thyme leaves.
Mix with a spatula until smooth.
TO SERVE
Serve steaks with a small dollop of Black olive tapenade butter on top with seasonal vegetables and salad.
Recipe supplied by recipes.co.nz
Shop Ingredients
Balsamic Olives handmade in Hawkes Bay at Telegraph Hill Olivery. Processed for real flavour and marinated in Balsamic vinegar.
Our sumptuous NZ Beef Porterhouse (Sirloin) cut into two succulent beef steaks of approx. 250gm each.
