July 21, 2016

Olive lovers rejoice! This amazing dressing is super-easy in a blender, but turns boring old steak and salad into a treat for the taste buds. Serves 4


450g bok choy
1 roasted red capsicum, finely chopped
large handful mushrooms, thinly sliced
450g steak
to taste, salt and pepper
1/4 cup olive oil, plus extra for searing the meat
2 Tbsp lemon juice
1/2 cup pitted kalamata olives
1 small clove garlic


  1. Trim just enough off the bottom of each bok choy so the leaves separate. Wash and dry the bok choy, then slice the stems; the leaves can be left whole or sliced as well.
  2. In a large bowl, toss the bok choy, roasted capsicum and mushrooms. Add extra salad greens too, if you like.
  3. Heat a large skillet with a drizzle of olive oil over medium-high heat. Lightly season the steak and sear for 3-4 minutes on each side for medium-rare. Let the steak rest on a cutting board for a few minutes.
  4. In a blender, combine the olive oil, lemon juice, olives and garlic. Blend until thick and almost completely smooth.
  5. Thinly slice the steak. Add the steak to the salad, then add the dressing.
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