Seared steak with tomato and black olive salad

Ditch the chips and accompany your favourite steak with this light salad.


Seared steak with tomato and black olive salad

  • 15 minutes
  • Serves 2
  • EASY

PER SERVING 300 kcals, protein 33.2g, carbs 7.3g, fat 15.2g, sat fat 4.6g, fibre 2.8g, salt 0.5g



  • lean sirloin steak 300g, fat trimmed
  • olive oil
  • black olives a handful,
  • pitted and halved
  • red onion 1/2, finely diced
  • basil small bunch, torn
  • vine tomatoes 4, thinly sliced
  • red wine vinegar 1 tbsp
  • 1. Heat a griddle pan to smoking hot. Rub the steaks with a little oil and fry for two minutes on each side or longer if you like.
  • 2. Season and leave to rest.
  • 3. Meanwhile mix the olives, onion, basil and tomatoes with 1 tsp oil and the vinegar, then season. Cut the steak in half and serve with the olive salad.