Steak with tapenade

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Steak with tapenade. (Photo: SUPPLIED)
Steak with tapenade. (Photo: SUPPLIED)

Ideally, steak should be grilled over a fire, but sometimes you just don’t have time to light up the braai and then your only option is to pan-fry. Luckily steak takes only minutes to cook, which makes it perfect for a speedy dinner. The secret lies in buying quality, aged steak and in pre-salting it. Remove it from the fridge a few hours before dinner and season it on both sides with Maldon salt (yes, Maldon). Leave it at room temperature until you are ready to cook it.

1. Score the fat on the steaks with a sharp knife. Season on both sides with Maldon salt and leave at room temperature for a few hours before cooking.

2. Tapenade Combine all the ingredients for the tapenade in the bowl of a food processor and process until smooth.

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