Barbecued Steak with Black Olive Tapenade Butter
High Protein Beef Sirloin Recipe
4
Serves
10 mins
Prep Time
10 mins
Cook Time
Rate this recipe
Share
High Iron
Low Sodium
Lamb,
Barbecue,
Ingredients
4 Quality Mark beef sirloin
Black olive tapenade butter
90g butter
1 crushed garlic clove
2 tbsp black olive tapenade
1 tbsp chopped black olives
A handful of fresh thyme
Method
To Barbecue Steak
To Make Butter
1
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.
2
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3
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.
Nutrition Information per Serving (181g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1923 (459)kJ
Protein
41.1g
Total Fat
33.2g
Saturated Fat
17.2g
Carbs
0.2g
Sugars
0.2g
Sodium
208mg
Iron*
5.7mg
* Percentage of recommended daily intake (Aust/NZ)
Related recipes
Back to all recipes
15 mins prep |
1 hrs cook
Reverse Seared Tomahawk Steak
10 mins prep |
20 mins cook
Beef Eye Fillet Steaks in Spinach & Mushroom Sauce
10 mins prep |
20 mins cook
Nourishing Mexican Beef Bowl
15 mins prep |
8 mins cook
Lamb & Kawakawa Herb Burgers with Lemon Feta
