Steak with Olives

Today I thawed a lovely piece of sirloin from Greenway Beef.  Admittedly I don’t know much about different cuts of meat, but I felt confident that this piece could pretty much stand on its own.  A quick search on “sirloin” in revealed this lovely recipe.  It’s a fantastic combination of flavors.  Really fantastic.  Perfectly accompanied by some honey roasted root vegetables and a little salad with a lemon and olive oil vinaigrette.  A lovely dinner for a cold January evening.

There’s little enough to this recipe that there’s not much need for substitutions.  I will say that I used green olives stuffed with bleu cheese for the sauce because they’re just about my favorite olives and they were available on the olive bar at Kroger today.  The peppers I used were a wonderful gift from a wonderful friend.  Her own mix of peppers that she grew, dried and crushed.  Fabulously hot.  These will last me a long time.

A note or two on cooking this sirloin.  First, grass fed beef should be cooked at a lower temperature for less time than the recipe calls for.  The folks at Greenway taught me that.  Second, when you’re searing beef at a high temperature in a dry pan, don’t add the hot pepper flakes ahead of time.  A fair amount of smoke is created and if your pepper flakes are already on your beef the smoke is filled with hot peppers.  Much coughing and burning of the nasal passages ensues.  I learned that the hard way.

This is a nice change from traditionally cooked steak.  Fancy enough for guests, but easy enough for a week night.  Take your pick.  Or invite folks over on a Monday and have it both ways!

Good? Very.
Easy? Very.
Good for company? Very.
Special shopping? Very unlikely.

Steak with Olives


2 pound (1-inch-thick) boneless sirloin steak
4 garlic cloves, thinly sliced
1/2 teaspoon dried hot red-pepper flakes
2 tablespoons olive oil
1/2 cup drained pitted brine-cured olives, coarsely chopped
1/2 cup chopped flat-leaf parsley


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.


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