For this steak, we went with a fairly economical cut (bottom round) and loaded it with garlicky, basily, olivey deliciousness and ended up with a fast meal that can be made fairly regularly. Using the bottom round, all we had to do was cut our beef against the grain when we were eating to prevent chewiness problems…but if you’re in the mood for a more indulgent meal, this topping would work well with other cuts of beef as well!
We served our entree over Sneaky Mashed Potatoes, but regular mashed potatoes would work well too if you prefer. We also paired everything with a spinach side salad!
Time: 20 Minutes
- Beef cut of your choice. We went with bottom round steaks for a mix of affordability and flavour…plus, if you cut against the grains, it’s not too chewy. We also went with a thin cut for speed of cooking.
- A little salt
- For your sauce:
- A can of black olives
- Pesto (from a jar for speed, make your own…or go with Ramp Pesto if you’re in ramp season)
- 1 Clove of Garlic
- Lay your beef out on the counter on a cutting board, and give it a little salt sprinkle on both sides.
- Drain your black olives, and add them to your food processor/blender/Ninja, and scoop in some pesto and your garlic. Chop finely in your mechanical processor of choice.
- Scoop your pesto into a small saucepan, and heat over low heat, stirring occasionally.
- Heat a cast iron pan over medium heat with a little butter in it. When the butter melts and stops bubbling, carefully place your steaks in.
- Sear for about 2 minutes per side (longer if you’re working with thicker steaks…you want to make sure your steak gets to a minimum internal cooked temperature of about 145 degrees F).
- When your steaks are ready, remove and plate.
- Spread your olive pesto atop.
- Devour, and enjoy!