Beef with balsamic vinegar, olives, capers & anchovies

Beef with balsamic vinegar, olives, capers & anchovies

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

This great beef winter dish includes balsamic vinegar for a rich, robust flavour.

Featured in
Winter recipes, Beef recipes


  • 500g beef rump steak, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 tablespoons balsamic vinegar
  • 4 anchovy fillets, drained, finely chopped
  • 1 tablespoon capers, rinsed, drained, coarsely chopped
  • 85g (1/2 cup) pimento-stuffed green olives, drained, thickly sliced
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh continental parsley
  • Cooked polenta, to serve


  • Step 1
    Combine beef and garlic in a bowl. Heat 1 teaspoon of oil in a frying pan over high heat. Cook one-third of beef mixture for 2-3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with 2 teaspoons of the remaining oil and the remaining beef mixture.
  • Step 2
    Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until soft. Add the vinegar, anchovy, caper and beef mixture. Cook, stirring, for 1-2 minutes or until heated through. Stir in the olive. Top with basil and parsley. Serve with polenta.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1006 kj


  • 14g

    Fat Total

  • 4g

    Saturated Fat

  • 2g


  • 27g


  • 81mg


  • 749.45mg


  • 1g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve


  • Author: Reader recipe
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste


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