Beef Steak with Olive Tomato Sauce

Ingredients

• 3 tomatoes
• 2 tbsp green pitted olives
• 1 tbsp freshly chopped parsley
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tsp dark balsamic vinegar
• 4 rump steaks (160-180 g each)
• 250 g mixed leafy salad (e.g., radicchio, escarole or frisée)
• 1 tbsp Lemon Juice
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Wash the tomatoes, quarter them, remove seeds and dice finely. Peel the shallot and mince it finely. Drain the olives well and chop them. Combine with the tomatoes, shallot, parsley and 2 tbsp olive oil. Season with salt, pepper and vinegar.

2. 2.

   Pat the meat dry, then sear in a large cast‑iron skillet without adding extra fat for 3–4 minutes per side. Remove, season both sides with salt and generous pepper, drizzle each side with 1 tbsp olive oil. Toss the salad with 2 tbsp oil, 1 tbsp lemon juice, salt and pepper. Plate the steaks atop the salad and serve with the tomato salsa in small bowls. Garnish with lemon wedges as desired.