Chargrilled Steak With Green Olive Tapenade And Butter Bean Mash

Succulent tender steak is a great choice with creamy butter-bean mash!

The ingredient of Chargrilled Steak With Green Olive Tapenade And Butter Bean Mash

• 1 2 cup 60g pitted green olives
• 1 2 cup flat leaf parsley leaves plus extra 2 tablespoons chopped
• 2 teaspoons baby salted capers rinsed drained see note
• 2 tablespoons lemon juice
• 1 tablespoon olive oil plus extra to brush
• 4 x 150g beef fillet steaks
• 1 garlic clove crushed
• 2 x 420g cans butter beans rinsed drained

The Instruction of chargrilled steak with green olive tapenade and butter bean mash

• place olives parsley capers and half each of the lemon juice and olive oil in a food processor and process to a coarse paste season with freshly ground black pepper
• heat a chargrill pan on high heat brush steaks with extra olive oil season with salt and pepper cook steaks for 2 3 minutes each side for medium remove cover loosely with foil and rest for 5 minutes
• meanwhile heat remaining oil in a saucepan over medium heat cook garlic stirring for 1 minute add beans and remaining lemon juice and cook for a further 1 2 minutes until warmed through remove from heat add the extra parsley and season with salt and pepper process beans until smooth adding hot water to loosen if necessary
• to serve divide mash among serving plates top with steak and tapenade

Nutritions of Chargrilled Steak With Green Olive Tapenade And Butter Bean Mash

calories: 403 671 calories
calories: 27 grams fat
calories: 9 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 36 grams protein
calories: 87 milligrams cholesterol
calories: 341 16 milligrams sodium
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calories: nutritioninformation