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Chargrilled steak with green-olive tapenade and butter-bean mash
Chargrilled steak with green-olive tapenade and butter-bean mash
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Juicy steak paired with creamy buttery bean mash!
Ingredients:
  • 60g olive
  • 125.00 ml flat-leaf parsley leaves, plus extra 2 tbsp chopped
  • 2 tsp baby salted capers, rinsed, drained (see note)
  • 42.00 gm lemon juice
  • 18.20 gm olive oil, plus extra to brush
  • 4 x 150g beef fillet steaks
  • 1 garlic clove, crushed
  • 2 x 420g cans butter beans, rinsed, drained
Instructions:
  • Combine olives, parsley, capers, half of the lemon juice, and half of the olive oil in a food processor. Pulse until a coarse paste forms. Season with freshly ground black pepper to taste.
  • Preheat a chargrill pan over high heat. Brush steaks with additional olive oil and season generously with salt and pepper. Grill steaks for 2-3 minutes per side for a perfect medium doneness. Let the steaks rest, lightly covered with foil, for 5 minutes before serving.
  • Heat the remaining oil in a saucepan over medium heat. Sauté garlic for 1 minute. Add beans, lemon juice, and cook for 1-2 minutes until warmed through. Remove from heat, stir in extra parsley, season with salt and pepper, and blend beans until smooth, adding hot water as needed.
  • Serve by spooning the mash onto plates, placing the steak on top, and finishing with a dollop of tapenade.

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