What’s For Dinner Tonight? CHAR-GRILLED STEAK & Pol Roger Brut Champagne

Posted by Shainna Estareja on

Try this Char-Grilled Steak with green olive, caper and basil salsa. Yum! Even yummier with Pol Roger Brut Champagne.

Find it in Pop Up Wine's fabulous range of Champagne. 

Thank you to #donnahaymagazine for this fantastic recipe!


- 2 Tablespoons Salted Capers, Rinsed
- 2 Cups Basil Leaves, Finely Chopped
- 1 Cup (120g) Pitted Green Olives, Finely Chopped
- 1 Clove Garlic, Crushed
- ¼ Cup (60ml) White Balsamic Vinegar
- 4 X 200g Sirloin Steaks, Trimmed
- Sea Salt And Cracked Black Pepper
- 2 Baby Cos (Romaine) Lettuces, Leaves Separated
- 2 X 110g Buffalo Mozzarellas, Torn
- 1 Tablespoon Extra Virgin Olive Oil, Plus Extra, For Brushing


  1. Place the capers, basil, olive, garlic and vinegar in a bowl and mix to combine. Set aside. 
  2. Preheat a char-grill pan or barbecue over high heat. Brush the steaks with oil and sprinkle with salt and pepper. Cook for 2 minutes each side or until cooked to your liking. 
  3. Gently toss the lettuce, mozzarella and oil in a bowl to combine and divide between plates with the steaks. Spoon the salsa over the steak to serve. 

Serves 4

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