Topping Essentials Three Olive Steak Topping Recipes

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

SIRLOIN WITH TOMATO, OLIVE, AND FETA TOPPING

Steps:

• In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
• Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
• Drain the beef, discarding the marinade.
• Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.
• (Per serving)
• Calories: 179
• Total fat: 5.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 56mg
• Sodium: 186mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Protein: 26g
• Calcium: 35mg
• Potassium: 542mg
• 1 vegetable
• 3 lean meat

TOPPING ESSENTIALS: THREE-OLIVE STEAK TOPPING

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the olive oil to a small saucepan, over medium-low heat.
• 4. Add the shallots, garlic, bay leaf, and crushed red pepper.
• 5. Allow to cook until the shallots soften, but do not burn, about 3 - 4 minutes.
• 6. Remove the saucepan from the heat, extract the bay leaf, and stir in the olives and red wine.
• 7. Chef's Note: The olives will make or break this recipe. Don't go mild here... choose the tartest Kalamata and green olives that you can find... and then bring them together with some mild black olives.
• 8. Add the parsley (if using), and combine.
• 9. Chef's Note: Season the topping with salt and pepper, to taste.
• 10. Chef's Tip: If the topping is too thick, you can add a bit of additional wine to thin it out.
• 11. PLATE/PRESENT
• 12. Brighten with a bit of lemon juice, and then serve as a topping over your favorite steak (or other protein). Enjoy.
• 13. Keep the faith, and keep cooking.