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.
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 in 2 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 and anchovies.
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.
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