Barbecued Steak with Black Olive Tapenade Butter
High Protein Beef Sirloin Recipe
4
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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High Iron
Low Sodium
Lamb,
Barbecue,
Ingredients
4 Quality Mark beef sirloin steak
Black olive tapenade butter
90g butter
1 garlic clove
crushed
2 tbsp black olive tapenade
1/4 cup black olives
pitted and chopped
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.
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)
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