Grilled Steak with Green Olive and Pepperdew Salsa

, from Issue #47. October, 2015
Photography by Manja Wachsmuth.
Grilled Steak with Green Olive and Pepperdew Salsa

Salsas are the perfect solution for notching up the flavour when serving simply grilled meats. Coriander and basil can be used in place of the parsley.

Serves: 4


4 rib eye steaks or other steak of choice
sea salt and freshly ground pepper

1 tablespoon white wine vinegar
1 teaspoon honey
2 tablespoons olive oil
1 clove garlic, crushed
10 stuffed green olives, chopped
4 pepperdews, thinly sliced
2 tablespoons chopped flat-leaf parsley

To serve
crispy pan-fried potatoes
salad leaves


Salsa: Whisk the vinegar, honey, oil and garlic in a bowl and season. Stir in the remaining ingredients.

Heat a ridged grill or heavy based sauté pan until hot. Rub the steaks with a little oil and season generously.

Cook for 3-4 minutes each side or until done to your liking then rest for 2 minutes.

To serve: Place the potatoes and salad on plates. Thickly slice the steaks and place over the salad then spoon over the salsa and drizzle over the resting juices from the meat.