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Steak with green-olive tapenade and butter-bean mash
This is a great dish with any steak, but we love it with scotch fillet.
Course Main Dish
Prep Time 15 mins
Cook Time 10 mins
Servings
4
Ingredients
  • 0.5 cup pitted green olives
  • 0.5 cup flat leaf parsley
  • 2 tsp baby capers rinsed
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 4 steaks
  • 1 clove garlic
  • 2 420g can butter beans
Course Main Dish
Prep Time 15 mins
Cook Time 10 mins
Servings
4
Ingredients
  • 0.5 cup pitted green olives
  • 0.5 cup flat leaf parsley
  • 2 tsp baby capers rinsed
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 4 steaks
  • 1 clove garlic
  • 2 420g can butter beans
Instructions
  1. Place olives, parsley, capers and half each of the lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper.
  2. Heat a chargrill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook steaks for 2-3 minutes each side for medium. Remove, cover loosely with foil and rest for 5 minutes.
  3. Meanwhile, heat remaining oil in a saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for a further 1-2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.
  4. To serve, divide mash among serving plates, top with steak and tapenade.
Recipe Notes

We originally sourced this recipe from a Donna Hay magazine but it's also available on Taste.com.au.