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Chargrilled steak with tapenade, orange and pomelo salad and caper berries
Serves 4 Starters and mains
Ingredients
- 3-4 thick rib-eye steaks
- 4tbsp extra virgin olive oil
- 2tsp sea salt flakes, plus a pinch for the dressing
- 1tsp freshly ground black pepper
- 3 Thai pink shallots or 2 small pinkish banana shallots, finely sliced
- 1tbsp white balsamic vinegar
- 1 pomelo
- 1 large orange
- ½tsp caster sugar
- 125g round green beans, stem ends trimmed
- 4 thin yellow chicory heads, sliced into thick rounds
- 5 fat red radishes, thinly sliced
- 100g feta, broken into pieces
- 8 caper berries
For the tapenade
- 150g black olives, unpitted
- 50g green Nocellara olives, unpitted
- 65g capucine (medium) capers, soaked for 20 minutes
- 2 garlic cloves, finely grated
- 3 anchovy fillets, roughly chopped
- ½tsp Dijon mustard
- 3tbsp extra virgin olive oil
To serve
- popcorn shoots (optional)
- marigold flowers (optional)
Method
To make the tapenade, slice the flesh of the olives from the stones or pit them with an olive stoner. Finely chop and put in a processor with the remaining ingredients and blitz to a paste (or to your preferred texture). Transfer to 4 small bowls or ramekins. If making ahead, it will keep in the fridge for up to 2 days, covered with a slick of oil to stop the air getting to it.
Put the steaks in a dish, add 2tbsp of the oil, the sea salt and pepper and move them around to evenly coat. Put the sliced shallots in a bowl and pour over the balsamic vinegar.
Griddle the steaks over a high heat (or on the barbecue) for around 3 minutes on each side, depending on the thickness, for rare (medium rare or well done will need more time), then transfer to a plate to rest.
Meanwhile, peel and segment the pomelo and orange and set aside. Squeeze what’s left of the orange into a bowl, then put 2tbsp of the juice into a screw-topped jar. Add the remaining 2tbsp oil, the sugar and a pinch of salt,and shake well to emulsify.
Cook the beans in boiling salted water for 4-5 minutes until just tender, then drain and refresh in cold water. Pat dry and slice in half lengthways.
Slice the steaks and arrange on plates with the orange and pomelo segments, then add the beans and sliced radishes. Drain the shallot slices and add to the plates. Drizzle over the orange dressing, then add the chicory, feta and caper berries.
Scatter each plate with popcorn shoots and petals plucked from the marigolds, if using, and place a little bowl of tapenade in the centre and serve immediately.
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