Welsh Beef steak with Green Olive Aioli


  1. Cook the Welsh Beef steak on a hot preheated griddle plate, frying pan or grill for: Sirloin, rump or rib eye 2-3cm (¾-1¼”) 3-4 minutes each side – rare 4-5 minutes each side – medium 6-7 minutes each side – well done
  2. Allow the Welsh Beef steak to rest for a couple of minutes before serving.
  3. Place all the ingredients for the aioli into a small bowl and mix together. Cover and allow to stand for about 10 minutes, to absorb the flavours.
  4. Stack the Welsh Beef steak onto a thick slice of toasted sourdough bread, buttered with garlic/herb butter, topped generously with aioli & salad leaves.

Recipe Information

Serves 2
Calories 427 kcals
Cooking Time


  • 2 Thick sirloin, rump or rib eye Welsh Beef steaks

For the Green Olive Aioli:

  • 2tsp Capers, rinsed and chopped
  • About 6 50g (2oz) Pitted green olives, roughly chopped
  • 2 Cloves of garlic, squashed and chopped
  • 3tbsp Mayonnaise
  • 2tbsp Fresh basil, roughly chopped
  • Sour dough loaf
  • Garlic/herb butter

Nutrition Information

  • Calories 427 kcal
  • Energy 1786KJ
  • Fat 23g
  • Saturates 8.9g
  • Salt 2.8g
  • Iron 4.5g
  • 5-a-day 0