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Steak with a hot tomato & olive relish


  • Mix ¼ cup oil with a splash of soy, the honey, mustard and seasonings in a large bowl. Add the steaks, gently toss and set aside for about 30 mins, turning every now and again.
  • While the steaks are marinating, heat 1 tbsp oil in a heavy-bottomed pot and gently saute the onion and capsicum, continually stirring. Then add the stock, tomatoes, chutney, a splash of soy, the sambal, seasonings and olives. Mix well, turn the heat down and rapidly simmer for about 15 mins until fragrant and thick, stirring now and again. Taste for seasoning. 
  • Cook the steaks on a lightly oiled preheated ridged grill or BBQ to the desired degree, brushing with the marinade as you do so. Allow to rest for 2 mins.
  • At the same time, combine the mash, milk and seasonings. Place in a microwave dish and top with the cream and butter. Cover with clingwrap and cook on high in the microwave for about 3 mins. Then mix well.
  • To serve, spoon a mound of the mash on individual plates and top with the steak, relish and a sprinkling of parsley.


  • olive oil
  • soy sauce
  • 1 heaped tspn honey
  • 1 heaped tspn English mustard
  • freshly ground salt & pepper
  • 4 x 180 gm porterhouse steaks, trimmed of all fat & sinew
  • 1 medium onion, diced
  • 1 large green capsicum, diced
  • ½ cup chicken stock
  • 2 cans diced tomatoes, drained a little
  • 2 heaped tbsp tomato chutney
  • ½ tspn sambal oelek (or any other chilli paste)
  • 8 pitted black olives, finely sliced
  • olive oil spray
  • 2 cups mashed potato
  • 1 tbsp hot milk
  • 1 tbsp thickened cream
  • a dollop of butter
  • freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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