Barbequed Steak with Black Olive Tapenade Butter
10 min / 10 min
Serves 4
Ingredients
Black olive tapenade butter
- 90 g softened butter
- Small clove garlic, finely crushed
- 2 tbsp black olive tapenade
- 1 tbsp chopped black olives
- Fresh thyme leaves
Method
Sirloin steak
- 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 the 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.
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.
Recipe from www.recipes.co.nz
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