topping essentials: three-olive steak topping

Name: Topping Essentials: Three-Olive Steak Topping
Prep time: 10 min
Cook time: 10 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 tablespoon(s) olive oil, extra virgin; 4 tablespoon(s) shallots, chopped; 1 large bay leaf, dried; 1/2 teaspoon(s) crushed red pepper flakes, or to taste; 3 tablespoon(s) dry red wine, i prefer a good bordeaux; 5 tablespoon(s) kalamata olives, pitted and roughly chopped; 5 tablespoon(s) green olives, pitted and roughly chopped; 2 tablespoon(s) black olives, pitted and roughly chopped; 2 clove(s) garlic, chopped; 3 tablespoon(s) italian parsley, chopped (optional); - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; - lemon juice, freshly squeezed to taste

(1 RATING)

25 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Apr 15, 2017

This is an easy/peasy recipe to assemble, and I just love the way it enhances a nice steak or a thick slice of roast beef. Is has similar characteristics to a tapenade, but with a bit more get-up-and-go. So, you ready… let’s get into the kitchen.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
2 tablespoons olive oil, extra virgin
4 tablespoons shallots, chopped
1 large bay leaf, dried
1/2 teaspoon crushed red pepper flakes, or to taste
3 tablespoons dry red wine, i prefer a good bordeaux
5 tablespoons kalamata olives, pitted and roughly chopped
5 tablespoons green olives, pitted and roughly chopped
2 tablespoons black olives, pitted and roughly chopped
2 cloves garlic, chopped
3 tablespoons italian parsley, chopped (optional)
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- lemon juice, freshly squeezed to taste

How To Make topping essentials: three-olive steak topping

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Add the olive oil to a small saucepan, over medium-low heat.
Step 4

Add the shallots, garlic, bay leaf, and crushed red pepper.
Step 5

Allow to cook until the shallots soften, but do not burn, about 3 – 4 minutes.
Step 6

Remove the saucepan from the heat, extract the bay leaf, and stir in the olives and red wine.
Step 7

Chef’s Note: The olives will make or break this recipe. Don’t go mild here… choose the tartest Kalamata and green olives that you can find… and then bring them together with some mild black olives.
Step 8

Add the parsley (if using), and combine.
Step 9

Chef’s Note: Season the topping with salt and pepper, to taste.
Step 10

Chef’s Tip: If the topping is too thick, you can add a bit of additional wine to thin it out.
Step 11

PLATE/PRESENT
Step 12

Brighten with a bit of lemon juice, and then serve as a topping over your favorite steak (or other protein). Enjoy.
Step 13

Keep the faith, and keep cooking.
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