Celebrity chef Alastair McLeod is elevating steak night with a flavour-packed dish that pairs perfectly cooked beef with caramelised cauliflower and a vibrant Sicilian olive salsa.
The Weekender host joined Sunrise on Wednesday to demonstrate the recipe, which combines rich, smoky flavours with fresh mint, capers and olives for a simple meal that’s guaranteed to impress.
Served on warm flatbread, the dish offers a fresh twist on the classic steak-and-vegetables combination.
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McLead is also bringing his fire-cooking expertise to Vivid Sydney’s Fire Kitchen, where he’ll be cooking over open flames alongside fellow chefs Jack Brown and Sander Nooij as the festival enters its final day.
Grilled steak, mint & Sicilian olive salsa, caramelised cauliflower
Ingredients
2 x 3cm thick slices rump cap of beef, cut against the grain
Extra Virgin Olive Oil
Sea salt & freshly milled pepper
½ small bunch mint, leaves picked
4 Lebanese flatbreads
Method
1. Bring steak to room temperature, drizzle with oil and rub into steak. Season generously on both sides.
2. Preheat BBQ or heavy based fry pan until hot.
3. Cook steaks until medium rare (2-3 minutes on each side) or to your preference then remove from BBQ or pan, cover with foil and keep warm.
4. Heat flatbreads in the same pan.
5. To present, spread flatbreads generously with cauliflower puree, thinly slice steak and arrange on top and spoon over salsa.
6. Scatter with remaining mint.
Mint & Sicilian olive salsa
Ingredients
2 golden shallots, peeled & finely chopped
Extra Virgin Olive Oil
Sea salt & freshly milled pepper
100g Sicilian olives, coarsely chopped (by hand)
80ml green olive brine
1 lemon, zest & juice
1 tbs white wine vinegar
1 tbs lilliput capers
1 small bunch mint, picked & finely chopped
Method
1. Place shallot in a pot, barely cover with EVOO and seasoning.
2. Cook over low heat for 6-8 minutes – no colour.
3. Cool to room temperature then add olive brine, zest, juice, vinegar, capers.
4. At last minute, add mint & sufficient EVOO to create a salsa verde-like consistency.
Caramelised cauliflower
Ingredients
½ cauliflower, thinly sliced
40g unsalted butter
Milk
50-100ml thickened cream
Parmesan
Forum cab sauvignon vinegar
Salt
Method
1. Melt butter in a large pot, toss in sliced cauliflower and cook, stirring frequently, until deep golden-brown colour (approx. 20–30 minutes)
2. Add a touch of milk and the cream to the cauliflower.
3. Simmer gently until the cauliflower is very soft.
4. Blitz in food processor, add parmesan and a splash of Cabernet Sauvignon vinegar.
5. Blend again until very smooth.
