Barbecued steak with black olive tapenade butter
Sirloin steak with tapenade infused butter
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Add a salty umami kick to your steak night in with this easy to pull together tapenade butter. Compiled from store-bought ingredients, it's easy to make a big batch, shape into logs and freeze - ready to have on hand whenever you need.
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ShareIngredients
4 Quality Mark beef sirloin steak
90g butter
1 garlic clove
crushed2 Tbsp black olive tapenade
1/4 cup black olives
pitted and chopped2 sprigs fresh thyme
chopped
Method
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 to 4 minutes before serving. Serve steaks with a small dollop of 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.
Nutrition Information per Serving (181g)
This dish fulfills the daily requirement of zinc for women and over half for men.
