I have a feeling I should have been born Greek as my love for olives is pretty much indescribable. I can sit and literally eat the whole jar and am a firm believer that a salad isn’t a salad, and a pizza isn’t a pizza, without olives. Thus, when I stumbled across the notion of rolling olives inside steaks, my mouth instantly started watering and I jumped into the car to go get the ingredients. This dish is full of strong flavours and a must do for any olive lover!
1/2 cup sun-dried tomatoes – either buy dry-packed or pull off most of the oil with your fingers
25 kalamata olives, pitted
2 cloves of garlic, roughly chopped
1 tsp dried oregano
1/4 tsp ground black pepper
2 steaks (I used scotch fillet but you can pretty much use anything – the original recipe calls for top round steaks)
1 tsp + 2 tbsp olive oil
1 tbsp lemon juice
Handful of chopped fresh basil
Note: You will need kitchen string
- Put the sun-dried tomatoes, olives, garlic, oregano, and pepper in a food processor and pulse until finely chopped.
- Pound the meat until is about 1/4 of an inch think – you can do this how ever you like – between sheets of baking paper, with a mallet or a rolling pin – pick your weapon and have some fun :)
- With a sharp knife, lightly score the steaks on one slice in a crosshatch pattern.
- Evenly divide the olive filling between the 2 steaks. Form into a roll about 1/3 of the way down the steak from one end, leaving a 1/2 inch border from the end. Fold the short end over the top of the filling and roll the steak up. Tie the rolls in 3-4 places with kitchen string.
- Place a large non-stick frypan over a medium-high heat stove and warm the 1 tsp of olive oil. Cook the steak rolls for 5-8 minutes, turning often to ensure all sides are browned and sealed, including the top and bottom. Note: If the steaks still don’t look cooked enough increase the time and remove when they are cooked to your taste. I like mine medium rare so only cook for a shorter time. Once cooked transfer to a plate.
- In a small bowl, combine the basil, lemon juice and remaining olive oil (2 tbsp). Spoon evenly over the steaks and cover the plate with aluminium foil.
- Allow the steaks to rest for 10 minutes before slicing in 1 inch think slices.