Welsh Beef Steak with Green Olive Aioli


  • 2 Thick sirloin, rump or rib eye Welsh Beef steaks

For the Aioli:

  • 10ml (2tsp) Capers, rinsed and chopped
  • About 6 50g (2oz) Pitted green olives, roughly chopped
  • 2 Cloves of garlic, squashed and chopped
  • 45ml (3tbsp) Mayonnaise
  • 30ml (2tbsp) Fresh basil, roughly chopped
  • Sour dough loaf
  • Garlic/herb butter



  1. Cook the Welsh Beef steak on a hot preheated griddle plate, frying pan or grill for:
    • Sirloin, rump or rib eye 2-3cm (¾-1¼”)
      • 3-4 minutes each side – rare
      • 4-5 minutes each side – medium
      • 6-7 minutes each side – well done
  2. Allow the Welsh Beef steak to rest for a couple of minutes before serving
  3. Place all the ingredients for the aioli into a small bowl and mix together
  4. Cover and allow to stand for about 10 minutes, to absorb the flavours
  5. Stack the Welsh Beef steak onto a thick slice of toasted sourdough bread, buttered with garlic/herb butter, topped generously with aioli & salad leaves

Recipe Information

  • Serves – 2
  • Cooking Time – 10 mins


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales