The idea comes from one of my firm favourites, vitello tonnato, thinly sliced poached veal with tuna mayonnaise. The same principles apply in this dish: the meat, in this case beef rump, is sliced and smothered in a full-flavoured mayo but I’ve given green olives a starring role too.
My love affair with green olives started a very long time ago. I must have been about four when I ate so many straight out of the jar that my lips were smarting from the salt. I’ve since realised that the fleshy, briny, herbaceous character of green olives makes them a great match with all sorts of pasta, bread and meat.
Allow the steak to come to room temperature and oil and season it well. Sear the meat on a hot barbecue or grill plate for 5 minutes on each side. Rest it for 5 minutes in a warm place, then slice the meat as thinly as possible and lay the slices onto a platter.
Mix the mayonnaise and yoghurt together, then add the anchovies, chilli, mustard, lemon juice and pepper. Stir through, adjusting the seasoning if needed, then smear the meat with the mayonnaise.
Roughly chop over the olives and then mix with the picked torn herbs and orange zest. Scatter the salad over the edge of the steak, drizzle with oil and serve.