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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
1roasted red capsicum, finely chopped
large handfulmushrooms, thinly sliced
to taste,salt and pepper
1/4 cupolive oil, plus extra for searing the meat
2 Tbsplemon juice
1/2 cuppitted kalamata olives
1 smallclove garlic
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.
In a large bowl, toss the bok choy, roasted capsicum and mushrooms. Add extra salad greens too, if you like.
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.
In a blender, combine the olive oil, lemon juice, olives and garlic. Blend until thick and almost completely smooth.
Thinly slice the steak. Add the steak to the salad, then add the dressing.
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