Barbecued steak with black olive tapenade butter![]() ![]() ![]() ![]() ![]() |
Ingredients
Black olive tapenade butter
|
Method |
Energy kJ (kcal) | 1923 (459) |
Protein (g) | 41.1 |
Fat (g) | 33.2 |
Saturated (g)
|
17.2 |
Carbohydrate (g) | 0.2 |
Sugars (g)
|
0.2 |
Sodium (mg) | 208 |
Iron (mg) | 5.7 |
Zinc (mg) | 8.4 |
Vitamin B12 (ug) | 3.6 |
Vitamin D (ug) | 1.1 |
Selenium (ug) | 5.9 |
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.
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.
To make Black olive tapenade butter; Combine butter and garlic in a small bowl. Season with salt and freshly ground pepper. Add tapenade, olives and thyme leaves. Mix with a spatula until smooth.
How to Cook the Perfect Steak