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Steak with Cold Crunchy Greens in Sicilian Olive Dressing

Midweek dinner’s don’t have to be complicated to be delicious! This is a scotch fillet steak, cooked to perfection with cold crunchy greens in a Sicilian olive dressing. Though it seems ‘simple’, it really packs a flavour punch by using the whole olives plus their brine (aka the most perfectly-seasoned vinegary liquid we should all be keeping and NOT throwing in the bin!).

I strongly hate overcooked greens and prefer them on the colder / crunchier side – so to keep them looking and tasting vibrant, don’t skip the ice bath and be sure to keep close watch on the cooking time. This dish has plenty protein, micronutrients, fibre and most importantly flavour.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 10 Mins

Cook Time 10 Mins

Ingredients

Method

500g grass fed scotch fillet steak
1 tablespoon olive oil
1 tablespoon unsalted butter
2 sprigs fresh thyme
4 garlic cloves
Salt
Pepper

Cold Crunchy Greens in Sicilian Olive Dressing

1 bunch broccolini, cut into thirds
2 cups snow peas
1 cup frozen or fresh green peas
1 white onion, finely sliced using a mandolin
20g fresh parsley, finely chopped
1 clove garlic, peeled and grated
Zest of half a lemon, plus 2 tablespoons lemon juice
½ cup Sicilian olives in brine, pitted and finely chopped, plus 2 tablespoons brine reserved
2 teaspoons maple syrup
3 tablespoons extra virgin olive oil

Method

1
Fill a large pot with water. Season well with salt and bring to the boil. Fill a large bowl with ice water and set aside.
2
Ensure the steak is at room temperature. Season well with salt and set aside.
3
Make the crunchy greens - carefully place the broccolini, snow peas and green peas into boiling water for approximately 1 minute or until just cooked, ensuring they still have a slight ‘bite’. Drain immediately through a colander, then plunge into to the ice water. Let them sit in the ice for 5 minutes. Drain again and set aside.
4
Add the onion, parsley, grated garlic, lemon zest, lemon juice, olives, olive brine, maple syrup and olive oil to a large bowl. Season well with salt and pepper, then mix well to combine. Set aside.
5
For medium-rare steak, heat 1 tablespoon olive oil in a large non stick pan. Once the oil is spitting, add the steak and turn the heat down slightly. Cook for 2-2.5 minutes on each side (depending on the thickness it may need a little more or less). At the last minute, add the butter, thyme and garlic cloves to the pan. Using a large spoon, carefully base the meat in the butter as it turns golden and the aromats flavour the sauce. Turn off the heat and remove the steak from the pan, placing onto a wooden board. Pour over any remaining pan juices. Allowing the steaks to rest for 5 minutes before slicing along the grain into 1cm thick strips.
6
While the steaks are resting, add the cold crunchy greens to the olive dressing and toss well.
7
Serve the steak with the cold crunchy greens.