 Time to prepare: 5-10 minutes
Time to cook: under 20 minutes
Ingredients
(Serves 2)
2 lean bone-in leg steaks or boneless shoulder steaks
Salt and pepper
1 garlic clove, peeled and crushed
5ml (1 teaspoon) lemon juice
10ml (2 teaspoon) olive oil
For the Olive and Red Pepper Tapenade
3 prepared small whole roasted red peppers (available at supermarkets in jars), drained and finely chopped
Large handful freshly chopped flat-leaf parsley
40g (1½oz) pitted black olives, drained and roughly chopped
15ml (1 tablespoon) capers in brine, drained and roughly chopped
15ml (1 tablespoon) anchovy sauce
15ml (1 tablespoon) olive oil
Method
Place the steaks in a shallow bowl. Season and add the garlic, lemon juice and oil. Coat the steaks in the marinade, cover and refrigerate for 20 minutes.
Meanwhile, place the tapenade ingredients in a small bowl, season and mix well.
Remove the steaks from the marinade and cook on a preheated grill or prepared barbecue for 6-8 minutes on each side. Alternatively, heat a grill pan over a moderate heat and cook the steaks for 6-8 minutes on each side.
Transfer to a plate, spoon over the tapenade and serve with crusty bread and a green salad.
Tip
Why not roast your own peppers. Deseed 2 red peppers and place on a baking tray. Drizzle over 30ml (2 tablespoon) of olive oil and roast in the oven at 200°C/400°F/gas mark 6, for 30-35 minutes. Remove and place into a large plastic bag to cool, skin, deseed and use as required.
This recipe is from EBLEX, the English Beef & Lamb Executive. To find out more visit www.tuck-in.com
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