Barbecued steak with black olive tapenade butter
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Barbecued steak with black olive tapenade butter

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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  • 4 Quality Mark Sirloin Steaks

Black olive tapenade butter

  • 90g softened butter
  • Small clove garlic, finely crushed
  • 2 tablespoons black olive tapenade
  • 1 tablespoons chopped black olives
  • Fresh thyme leaves


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.

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

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 181g
Energy kJ (kcal) 1923 (459)
Protein (g) 41.1
Fat (g) 33.2
Saturated (g)
Carbohydrate (g) 0.2
Sugars (g)
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

This dish fulfills the daily requirement of zinc for women and over half for men.
  • Heat the barbecue before you add the steak. The steak should sizzle
  • as it makes contact with the heat.
  • Turn the steak once only. Let the steak cook on one side until moisture appears, then turn it (otherwise it will be tough).
  • Learn to test your steaks for doneness. Rare is soft, medium feels springy and well done is very firm.
  • Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will be juicier and tastier.

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