Sliced Steak with Potatoes, Cherry Tomato and Black Olive Salsa

This salsa is an interestingly delicious addition to steak, and with plain potatoes, this dish is simple yet impressive.

Prep:
10 minutes
Cook:
30 minutes
Serves:
2

Ingredients

650 grams Potatoes

2 Sirloin Steaks, fat trimmed

6 tablespoons Olive oil

Salt and pepper

For the salsa

1 Garlic cloves, peeled, finely sliced

4 grams Anchovy fillets, roughly chopped

1 pack Cherry tomatoes

50 grams Kalamata olives, pitted, sliced

45 ml Red wine vinegar

2 grams Basil, roughly picked

Method

Put the potatoes into a saucepan of well salted boiling water and bring to the boil

Boil for 15 mins or until tender

Drain well and season to taste with salt, pepper and 2 tablespoons of olive oil

Meanwhile, season the steak with salt and freshly ground black pepper and panfry or barbecue in2 tablespoons of olive oil until cooked to your taste

Remove, rest and keep warm until ready to serve

Place the pan back over moderate heat and add 2 tablespoons of olive oil, the garlic andanchovies

Stir fry until the anchovies are soft

Add the tomatoes, mix well and stir fry until they are hot and collapsing

Stir in the olives, vinegar and basil, then taste and season

Slice the steak on the diagonal and serve it alongside the potatoes with the salsa over the top