char-grilled steak with green olive, caper and basil salsa

  • 2 tablespoons salted capers, rinsed
  • 2 cups basil leaves, finely chopped 
  • 1 cup (120g) pitted green olives, finely chopped 
  • 1 clove garlic, crushed 
  • ¼ cup (60ml) white balsamic vinegar 
  • 4 x 200g sirloin steaks, trimmed 
  • sea salt and cracked black pepper 
  • 2 baby cos (romaine) lettuces, leaves separated 
  • 2 x 110g buffalo mozzarellas, torn 
  • 1 tablespoon extra virgin olive oil, plus extra, for brushing
  1. Place the capers, basil, olive, garlic and vinegar in a bowl and mix to combine. Set aside. 
  2. Preheat a char-grill pan or barbecue over high heat. Brush the steaks with oil and sprinkle with salt and pepper. Cook for 2 minutes each side or until cooked to your liking. 
  3. Gently toss the lettuce, mozzarella and oil in a bowl to combine and divide between plates with the steaks. Spoon the salsa over the steak to serve. Serves 4.
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