Sautéed Beef with Olives and Tomatoes
15 MIN
15 MIN

Sautéed Beef with Olives and Tomatoes


  • 1 lb (450 g) sirloin steak
  • 2 onions, thinly sliced
  • 4 garlic cloves, chopped
  • 3 tbsp (45 ml) olive oil
  • 1 can (14 oz/398 ml) diced plum tomatoes
  • 1/3 cup (50 g) pitted green olives, coarsely chopped
  • 2 tbsp flat-leaf parsley, finely chopped


  1. On a work surface, pound the steak with a meat mallet. Slice into thin strips and place in a bowl. Add the onion, garlic and oil. Season with salt and pepper. Mix well.
  2. In a large non-stick skillet over high heat, cook half of the meat mixture, stirring occasionally, for 5 minutes or until nicely browned. Set aside on a plate and repeat with the remaining meat mixture.
  3. In the same skillet over medium heat, cook the tomatoes and olives for 5 minutes. Add the meat mixture to the sauce. Reheat for 1 minute, stirring to coat the meat in the sauce, or until the onions are tender. Adjust the seasoning.
  4. Garnish with the parsley. Serve with parboiled rice, if desired.