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Sirloin Steak With Green Olive Tapenade And Potato Salad

Sirloin Steak With Green Olive Tapenade And Potato Salad

Ingredients for One

  1. 200 grams Desiree potatoes
  2. 150 grams grass-fed aged beef sirloin steak
  3. 5 grams parsley
  4. 2.5 grams tarragon
  5. 2 tbsp green olives
  6. 0.5 spring onion
  7. 0.5 stick celery
  8. 0.5 tbsp extra virgin olive oil - PANTRY ITEM
  9. 1 tsp white wine vinegar - PANTRY ITEM
  10. 0.5 tbsp Greek yoghurt - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams Desiree potatoes
  2. 300 grams grass-fed aged beef sirloin steak
  3. 10 grams parsley
  4. 5 grams tarragon
  5. 4 tbsp green olives
  6. 1 spring onion
  7. 1 stick celery
  8. 1 tbsp extra virgin olive oil - PANTRY ITEM
  9. 2 tsp white wine vinegar - PANTRY ITEM
  10. 1 tbsp Greek yoghurt - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams Desiree potatoes
  2. 600 grams grass-fed aged beef sirloin steak
  3. 20 grams parsley
  4. 10 grams tarragon
  5. 8 tbsp green olives
  6. 2 spring onion
  7. 2 stick celery
  8. 2 tbsp extra virgin olive oil - PANTRY ITEM
  9. 4 tsp white wine vinegar - PANTRY ITEM
  10. 2 tbsp Greek yoghurt - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams Desiree potatoes
  2. 900 grams grass-fed aged beef sirloin steak
  3. 30 grams parsley
  4. 15 grams tarragon
  5. 12 tbsp green olives
  6. 3 spring onion
  7. 3 stick celery
  8. 3 tbsp extra virgin olive oil - PANTRY ITEM
  9. 6 tsp white wine vinegar - PANTRY ITEM
  10. 3 tbsp Greek yoghurt - PANTRY ITEM
  11. salt and pepper - PANTRY ITEM

Prep:

  1. wash and chop potatoes
  2. wash and thinly slice spring onion
  3. drain and finely chop olives
  4. wash and chop parsley
  5. wash and chop tarragon
  6. wash and finely dice celery

Method:

  1. Using a saucepan, boil the potatoes in salted water for 6 to 8 minutes or until tender. Drain the potatoes.
  2. Meanwhile, make the tapenade by mixing together the olives, parsley, tarragon, olive oil and half the vinegar in a small bowl.
  3. Combine the yoghurt and remaining vinegar in a large bowl. Season with salt and pepper. Toss the mixture through the warm potatoes, adding spring onion and celery.
  4. Heat a large, lightly oiled grill plate or non-stick frying pan over medium to high heat. Season the steak on both sides. Cook for 4 to 5 minutes on each side (for medium) or until cooked to your liking. Use the back of tongs to test the steak; rare feels soft, medium feels springy and well done feels very firm. Remove the steak and rest it for 5 minutes, covered loosely with foil.
  5. Serve the steaks with tapenade and potato salad.
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