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Barbecued Steak with Black Olive Tapenade Butter

High Protein Beef Sirloin Recipe

4

Serves

10 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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High Iron

Low Sodium

tag

Lamb,

Barbecue,

Ingredients

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4 Quality Mark beef sirloin steak

Black olive tapenade butter

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90g butter

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1 garlic clove

crushed

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2 tbsp black olive tapenade

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1/4 cup black olives

pitted and chopped

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2 sprigs fresh thyme

chopped

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.

More info

Nutrition Information per Serving (181g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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)

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