Pan-Grilled Steaks With Olive Sauce

Entrecote A La Plancha Con Salsa De Aceitunas

Spanish fries and pimientos de Padron are the classic accompaniments for grilled meats. Spanish fries, served with almost every restaurant main course in Spain, are the best I've ever tasted, and the secret is the good olive oil used for frying.


serves 4
4 entrecote steaks, 2 cm thick
3 garlic cloves, crushed
3 tablespoons finely chopped flat leaf parsley
5 tablespoons extra virgin olive oil
freshly squeezed juice of 1 lemon
coarse sea salt and freshly ground black pepper

salsa de aceitunas

4 tablespoons olive oil
1 tablespoon sherry vinegar
125 g mixed pitted green and black olives
2 garlic cloves, crushed
2 firm tomatoes, skinned, deseeded and finely chopped
sea salt and freshly ground black pepper

to serve (optional)

pimientos de Padron
Spanish fries (see note)


1. Put the steaks in a flat dish, sprinkle with the garlic, pepper and half the parsley, pour over the oil and lemon juice and rub in. Set aside for 2 hours or overnight in the refrigerator. Remove from the refrigerator 30 minutes before cooking, and sprinkle with salt.

2. Meanwhile, to make the salsa, put the oil in a bowl and whisk in the sherry vinegar. Put the olives in a processor and pulse to chop into small, evenly sized bits (not a puree). Put in the bowl with the oil mixture, add the garlic and tomatoes and season lightly with salt and pepper.

3. When ready to cook the steak, heat a ridged stove-top grill pan over high heat. When smoking, add the steaks and cook for 1 1/2 minutes on each side for rare, 2 for medium and 2 1/2 - 3 for well done.

4. Alternatively, cook on the barbecue. Sprinkle with the rest of the parsley and serve with the salsa together with the pimientos de Padron and Spanish fries, if using.

Note To make Spanish fries, put 750 g potatoes, such as Belle de Fontenay, into 6 mm slices, then into 6 mm fingers. Rinse well in cold water to remove the starch, then pat dry on kitchen paper.
Fill a deep-fryer with pure olive oil to the manufacturer's recommended level and heat to 180°C (350°F). Working in batches, fry the potatoes until golden, then drain on kitchen paper and keep hot.

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