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    Marinated Sirloin with Parsley and Olive Tapenade

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    Marinated Sirloin with Parsley and Olive Tapenade

    The fresh, punchy flavours of tapenade are an excellent match for well-flavoured steak.

    • Preparation time: 15 minutes, plus 30 minutes marinating
    • Cooking time: about 6 minutes, plus 5 minutes resting
    • Total time: 21 minutes, plus marinating and resting time 60 minutes

    Serves: 2


    • 2 sirloin steaks, about 2cm thick (200g each)
    • 1 clove garlic, thinly sliced
    • ½ tsp lemon juice
    • 4 tsp extra virgin olive oil
    • 20g pack fresh flat-leaf parsley, roughly chopped
    • 40g Waitrose Pitted Black Olives, drained and roughly chopped
    • 1 tbsp Waitrose Cooks' Ingredients Nonpareille Capers in brine, drained and roughly chopped
    • 1 large anchovy fillet in olive oil, finely chopped
    • 1 tsp finely grated lemon zest
    • ½ tsp Dijon mustard


    1. Place the steaks in a non-metallic dish and rub with the garlic, lemon juice, 2 teaspoons oil and lots of pepper. Cover and refrigerate for 30 minutes.
    2. Meanwhile, place the remaining oil in a small bowl with the parsley, olives, capers, anchovy, lemon zest and mustard. Season well with pepper and stir to combine.
    3. Preheat a large ridged griddle pan over a high heat. Remove and discard the garlic and place the steaks on the pan. Cook for 2-3 minutes or 4-6 minutes each side. Remove from heat and allow to rest for 5 minutes. Place the steaks on warmed plates, top with the tapenade and serve with roasted potato cubes.

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    Cook's tips

    For rare steaks, cook for 1-2 minutes each side; for well done: 5-6 minutes each side.


    Average user rating

    5 stars