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    Feather Steak with Black Olive Butter

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      Feather Steak with Black Olive Butter

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    Feather Steak with Black Olive Butter

    Feather steaks are so called for their marbled appearance and if thinly cut, cook within minutes, making them ideal for summer barbecuing.

    • Preparation time: 15 minutes, plus 2-3 hours marinating
    • Cooking time: 6 minutes to 12 minutes
    • Total time: 21-27 minutes, plus 2-3 hours marinating 30 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 3 tbsp red wine
    • 2 tbsp chopped fresh rosemary
    • 1 clove garlic, crushed
    • 4 x 1cm thinly cut (approx 125g) feather steaks, from the meat service counter
    • For the black olive butter:
    • 50g Waitrose English Butter, softened
    • 2 tbsp chopped fresh flat-leaf parsley
    • 25g Waitrose Pitted Black Olives in Brine, drained and roughly chopped


    1. Place the oil, red wine, rosemary and garlic in a shallow dish and whisk together. Add the steaks and turn to coat. Cover and marinate for 2-3 hours in the fridge.
    2. Meanwhile, mash the butter with the parsley and chopped olives using a fork. Season lightly then place on a piece of parchment paper to form a cylindrical shape. Roll up, twist the ends to seal and chill.
    3. Preheat a barbecue or griddle pan to hot. When ready, place the steaks on the barbecue or griddle and cook for 3-4 minutes on each side for a medium steak, or 5-6 minutes for well done.
    4. Cut the butter into 8 thin slices and place 2 slices on top of each steak. Remove the steaks from the heat when the butter starts to melt. Serve with new potatoes and a rocket and sliced radish salad.

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    Cook's tips

    The butter can be made in advance. Keep in the fridge until ready to use. You could add a crushed clove of garlic or other fresh herbs to the butter.

    Drinks recommendation

    A Southern French Shiraz made with great care, with plenty of structure, will complement the tenderness of this steak.


    Average user rating

    4 stars