Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Niçoise olives are smaller than the more familiar green or ripe black olives. If you can't find niçoise, choose kalamata olives (they're available with and without pits). Total time: 20 minutes.

Karen Levin
Recipe by Cooking Light May 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 steak, 2 cups salad greens, 4 olives, and 1 1/2 teaspoons capers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to high heat.

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  • Scrub potatoes. Place wet potatoes in an 8-inch square baking dish; cover with wax paper. Microwave at high 3 minutes. Add beans to dish; cover. Microwave at high 3 minutes or until vegetables are tender; drain. Rinse with cold water.

  • While vegetables cook, combine the dressing and tarragon. Set aside 1/4 cup dressing mixture; brush remaining dressing mixture over fish. Grill steaks over high heat 3 minutes on each side or until medium-rare (140º to 145º) or desired degree of doneness. (Do not overcook or fish will be tough.)

  • Arrange greens on 4 serving plates. Drain potatoes and green beans; thinly slice potatoes. Arrange potatoes, green beans, egg, and olives over greens. Top each salad with a steak; sprinkle with capers. Drizzle with reserved dressing.

Nutrition Facts

437 calories; calories from fat 22%; fat 10.6g; saturated fat 1.9g; mono fat 4g; poly fat 3.5g; protein 57.3g; carbohydrates 26.1g; fiber 6.2g; cholesterol 152mg; iron 4.2mg; sodium 706mg; calcium 146mg.
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