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.
Serve with crusty bread, couscous or potato wedges.
Recipe by Telegraph Hill.