Grilled Steak, Tapenade and Basil Butter

• 1 x 750gm - 1kg rib eye (remove from refrigerator ½ hour before cooking)
• 1 large tomato finely diced
• Basil Butter
• 250gm softened Butter
• 1 bunch of fresh basil, thick stems discarded
• ½ teaspoon salt flakes
• Cracked white pepper
• 1 x lemon
• Green olive Tapenade
• 1 roasted, peeled and chopped green or yellow capsicum
• 1 cup of pitted green olives finely chopped
• 12 anchovy fillets finely chopped
• 2 tablespoons baby capers
• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 cup finely chopped parsley + mint leaves
• Salt
• Ground black pepper

#tefalexperts #cookware #entertaining

1. Place the softened butter, basil, salt, pepper and a good squeeze of lemon juice into a food processor and puree until smooth and well emulsified. 2. Mix the green olive tapenade ingredients and set aside until the steak is ready to be served. 3. Brush steak on both sides with olive oil and season generously with sea salt flakes and cracked black pepper. 4. Preheat the Tefal Unlimited Grill Pan over moderate to high heat. 5. Set steak to cook on either side until golden (Around 5-6 minutes on either side for medium rare), cooking time will vary depending on thickness of the steak and preference of desired eating temperature. Set to rest for 5 minutes 6. To serve, top the steak with a generous amount of green olive tapenade and diced tomatoes. Spoon over a helping of the basil butter, place under a hot grill to lightly melt and serve immediately