Steak, Tomato and Olive Salad
- Preparation Time: 10 mins
- Serves: 2-3
- Cooking Time: 10 mins
- Ready Time: 20 mins
- Cooking Method: Searing
- Difficulty: easy
2 Sirloin Steaks, trimmed of any fat
1 tsp Smoked Paprika
Extra Virgin Olive Oil
1/2 small red onion, sliced into half moons
200gm baby plum tomatoes, halved
10 Telegraph Hill olives, pitted and halved
Small bunch of flat-leaf parsley, roughly chopped
1 Tbsp Telegraph Hill Cabernet Drizzle
Rub the steaks on both sides with half the paprika and 1 Tbsp of Extra Virgin Olive Oil.
Season and sear the steak in a hot pan for 2 minutes each side.
Rest steak for 5 minutes under tinfoil before slicing into strips.
MAKE THE SALAD
Toss the onion, tomato, olives, parsley, remaining paprika and 1 tbsp Extra Virgin Olive Oil, Cabernet Drizzle and some seasoning.
Mix well and toss through the steaks.
TO SERVE
Serve with crusty bread, couscous or potato wedges.
Recipe by Telegraph Hill.
Shop Ingredients
These olives are light and fresh in flavour. Gluten, dairy and egg free.
Our sumptuous NZ Beef Porterhouse (Sirloin) cut into two succulent beef steaks of approx. 250gm each.
Beef Sirloin Half (Porterhouse)
Rich in flavour. Cook with trimmed fat on to preserve and enhance flavour.
