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Chargrilled steak with green-olive tapenade and butter-bean mash

Name: Chargrilled steak with green-olive tapenade and butter-bean mash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (60g) pitted green olives; 1/2 cup flat-leaf parsley leaves, plus extra 2 tablespoons chopped; 2 teaspoons baby salted capers, rinsed, drained (see note); 2 tablespoons lemon juice; 1 tablespoon olive oil, plus extra to brush; 4 x 150g beef fillet steaks; 1 garlic clove, crushed; 2 x 420g cans butter beans, rinsed, drained

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15m

10m

Chargrilled steak with green-olive tapenade and butter-bean mash

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Succulent tender steak is a great choice with creamy butter-bean mash!

1/2 cup (60g) pitted green olives
1/2 cup flat-leaf parsley leaves, plus extra 2 tablespoons chopped
2 teaspoons baby salted capers, rinsed, drained (see note)
2 tablespoons lemon juice
1 tablespoon olive oil, plus extra to brush
4 x 150g beef fillet steaks
1 garlic clove, crushed
2 x 420g cans butter beans, rinsed, drained

Method

1.

Place olives, parsley, capers and half each of the lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper.
2.

Heat a chargrill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook steaks for 2-3 minutes each side for medium. Remove, cover loosely with foil and rest for 5 minutes.
3.

Meanwhile, heat remaining oil in a saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for a further 1-2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.
4.

To serve, divide mash among serving plates, top with steak and tapenade.