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Feather Steak with Black Olive Butter
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Feather steaks are so called for their marbled appearance and if thinly cut, cook within minutes, making them ideal for summer barbecuing.
Serves: 4
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.
A Southern French Shiraz made with great care, with plenty of structure, will complement the tenderness of this steak.
Typical values per serving:
Energy |
1347.248kJ 322.0kcal |
---|---|
Fat | 21.8g |
Saturated Fat | 10.8g |
Sugars | 0.3g |
Salt | 0.8g |
This recipe was first published in June 2008.
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