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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.

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.

Serve with crusty bread, couscous or potato wedges.

Recipe by Telegraph Hill.

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