New York Steak with Green Olive & Caper Salsa
It’s a well known fact that the Mediterraneans are doing something right... They’re living the longest and it’s most likely due to their incredible diet. With that in mind, here’s a plate filled with an abundance of plants, ample protein and good fats. This delightful olive and caper salsa ties the whole recipe together and is so good you’ll want to make extra to store in your fridge and incorporate a little Mediterranean in your life time and time again!
Ingredients
300 g
sweet potato
1 tbs
capers
¼ cup
green olives
½ bunch
parsley
½ clove
garlic
2 steak
New York Beef
1 bag
mixed salad leaves
Not included in your delivery
½ tbs
olive oil
1 tbs
red wine vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into fries (unpeeled). Finely chop the capers and parsley. Pit and finely chop the green olives. Peel and crush the garlic, and wash the mixed salad leaves.
Toss the sweet potato in the olive oil and season to taste with salt and pepper. Place in a single layer on the prepared oven tray. Cook in the oven for 30 minutes or until tender.
Meanwhile, place the capers, pitted green olives, parsley, garlic and red wine vinegar in a small bowl and mix to combine. Set aside. Season with cracked black pepper and a little salt.
Heat a medium frying pan over a medium-high heat. Brush the beef New York steaks with a little olive oil and season with salt and pepper. Add to the pan and cook for 2-3 minutes on each side, for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer the steaks to a plate and cover with foil to keep warm. Set aside to rest for 5 minutes.
To serve, divide the mixed salad leaves between plates and drizzle with a little olive oil. Serve the steaks topped with the olive and caper salsa and sweet potato chips on the side.
