|
1/3 cup + 2 tbsp |
Filippo Berio Extra Virgin Olive Oil |
110 ml |
|
2 tbsp |
balsamic vinegar or lemon juice |
30 ml |
|
1 tsp |
salt |
5 ml |
|
1 tsp |
freshly ground black pepper |
5 ml |
|
1/3 cup |
Lindsay Sliced Salad Olives or
Stuffed Manzanilla Olives, sliced, drained |
80 ml |
|
1/3 cup |
Lindsay Pitted Ripe Olives, sliced, drained |
80 ml |
|
1/3 cup |
red bell pepper, finely chopped |
80 ml |
|
1/2 tsp |
onion powder |
2.5 ml |
|
1/2 tsp |
garlic powder |
2.5 ml |
|
1/2 tsp |
dried thyme |
2.5 ml |
|
1/2 tsp |
dried oregano |
2.5 ml |
|
1/2 tsp |
paprika |
2.5 ml |
|
1/4 tsp |
cayenne pepper |
1 ml |
|
4 |
well trimmed beef strip loin steaks
cut about 3/4 inch thick |
4 |
|
1 pkg (5 oz) |
mixed gourmet salad greens or
4 cups (960 ml) packed torn mixed greens |
140g |
|
2 |
medium tomatoes cut into wedges |
2 |
|
2 tbsp |
chopped cilantro |
30 ml |
Directions:
- In a small bowl whisk together 1/3 cup of the Filippo Berio Extra Virgin Olive Oil, vinegar, 1/2 tsp each of the salt and pepper. Add both Lindsay Olives and red bell pepper; mix well. Let stand while preparing steaks.
- In a small bowl, combine remaining 1/2 tsp each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pepper; mix well. Sprinkle over both sides of steaks.
- Heat remaining 2 tbsp Filippo Berio Extra Virgin Olive Oil in a large skillet over medium-high heat until hot. Add steaks; cook for 3 to 4 minutes per side or until well browned and medium rare. Transfer to a carving board; tent with foil and let stand 5 minutes.
- Arrange salad greens and tomatoes on four serving plates. Carve steaks crosswise into 1/4 inch thick slices; arrange over greens. Spoon olive mixture over steak and greens; garnish with cilantro.
Recipe courtesy of Filippo Berio and Lindsay Brand California Olives
Click here to download as a pdf file
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