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Thin beefsteaks with watercress, tomato, olives and basil

Low difficulty
Ingredients
  • - 8 small beef fillet steaks, about 60grams each, trimmed and pounded to 1/2cm thickness
  • - 1 tablespoon safflower oil
  • - 4 roma tomatoes, cut into cubes
  • - 1/3 cup kalamata olives, stoned and roughly chopped
  • - 40grams basil, stems removed, leaves roughly torn
  • - 4 cups watercress sprigs, stems removed
  • - freshly ground black pepper
Method
  1. 1. Place the beef on a large plate and brush with oil. Turn the steaks once, to coat them well and set aside.
  2. 2. Combine the tomatoes, olives and basil in a bowl and season with pepper. Toss well and set aside to amalgamate flavours. Line a large platter with the watercress.
  3. 3. Cook the beef, without crowding, on a very hot stovetop griller or in a heated, non-stick frying pan, until just seared on the outside, about 30 seconds each side. Remove each steak and set aside to rest for 5 minutes. Season the meat with pepper.
  4. 4. Arrange steaks on the watercress and spoon the tomato mixture over. Serve immediately, with extra oil for drizzling.
Notes
Tip: watercress is at its peak from November to March, but at any other time of the year try baby rocket as an alternative. Always make sure you rinse watercress in a large basin until no more grit remains. *From Heart Foundation's Real Food*
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