Welsh Beef Steak with Green Olive Aioli

Ingredients

• 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

Method

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