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Steak with green olive tapenade and garlic mayo


Serves: 6
timePrep time: 25 mins
timeTotal time:
Steak with green olive tapenade and garlic mayo
Recipe photograph by Laura Edwards / Recipe taken from Gatherings: Recipes For Feasts Great and Small, by Flora Shedden 

Steak with green olive tapenade and garlic mayo


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
675Kcal
Fat
54gr
Saturates
11gr
Carbs
0gr
Sugars
0gr
Fibre
1gr
Protein
45gr
Salt
2.4gr

Flora Shedden

Flora Shedden

Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents. 
 
 
See more of Flora Shedden’s recipes
Flora Shedden

Flora Shedden

Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents. 
 
 
See more of Flora Shedden’s recipes

Ingredients

For the tapenade
  • 200g pitted green olives, drained
  • 1 small green chilli, deseeded and chopped
  • juice of ½ x 31g pack coriander
For the steaks
  • 2 tbsp olive oil, to drizzle
  • 1 tsp each of black and pink peppercorns, cracked
  • 2-4 sirloin steaks, about 750g total weight
  • watercress, to serve
For the garlic mayo
  • 2 garlic cloves, use smoked garlic if you can get it
  • 2 tbsp good olive oil
  • smoked or regular flaked sea salt
  • 100g mayonnaise

Step by step

Get ahead
Make the tapenade and mayo up to a few hours ahead; cover and chill.
  1. First make the tapenade: put the ingredients in a food processor and blitz until you have a chunky paste; season and set aside.
  2. Set a griddle pan over a high heat. Lay out a large sheet of baking paper; drizzle a little oil over half the paper. Sprinkle over some of the cracked pepper. Place the steaks on top in a single layer, then drizzle again with oil and sprinkle over some more pepper. Fold the paper over to cover the steaks, like a book cover. Using a rolling pin or butcher’s mallet, bash the meat through the top layer of baking paper. You don’t want to squash it flat, but make sure it has all been whacked firmly. This will improve its tenderness.
  3. Put one of the steaks onto your now-smoking-hot grizzle pan, season with a little salt and cook for 1½-2 minutes on each side, depending on the thickness of the steak. I recommend medium-rare in this instance. Once cooked, set aside on a plate to rest (loosely covered with foil) and repeat, cooking the steaks one at a time. Rest the cooked steaks for a good 10 minutes or so.
  4. For the mayo, crush the garlic using a pestle and mortar until you have a smooth paste, then add the oil and season with smoked salt and freshly ground black pepper. Mix the garlic oil with the mayonnaise.
  5. Slice the steaks into thin strips and serve with your dips and sprigs of watercress. 

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