Olive Beef Recipe

Prepare beef

If not pre-sliced, partially freeze the beef for 30–45 minutes to firm it, then slice thinly (2–3 mm). Pat the slices dry with paper towel and arrange them in a shallow dish in a single layer if possible.

Make marinade

In a small bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, minced garlic, 1 teaspoon freshly ground black pepper and 1/2 teaspoon fine sea salt. Whisk until integrated.

Pour about three-quarters of the marinade over the beef, reserve the rest for brushing/finishing. Toss gently to coat each slice and let marinate at room temperature for 15–20 minutes (or refrigerate up to 45 minutes). Do not over-marinate to preserve delicate avocado undertones and beef texture.

Prepare avocados

While the beef marinates, halve and pit the avocados. Carefully scoop the flesh into a bowl and drizzle with 1 tablespoon lemon juice to prevent browning. Lightly mash with a fork so texture remains slightly chunky to complement the fine-grained marbling of the beef.

Season avocado

Fold in 2 tablespoons thinly sliced fresh chives, 1/2 teaspoon flaky sea salt, and the optional 1 teaspoon finely chopped preserved lemon (or olive-pickled citrus) if using. Taste and adjust salt/lemon to highlight subtle olive undertones; keep bright but not overpowering.

Set avocado mixture aside at cool room temperature. If refrigerating, remove 15 minutes before serving so it isn’t too cold against the warm beef.

Preheat pan

Heat a large heavy skillet (cast-iron or stainless steel) over medium-high until hot. Add 1 tablespoon neutral oil and 1 tablespoon butter; swirl to coat and let the butter foam but not burn.

Sear beef

Working in a single layer and in batches to avoid crowding, quickly sear marinated beef slices for 20–45 seconds per side depending on thickness. You want a light caramelized edge but still tender, medium-rare to medium interior to showcase fine-grained marbling. Transfer seared slices to a warm plate and tent loosely with foil. Repeat until all beef is cooked.

Finish with reserved marinade

After the last batch, reduce heat to medium-low, pour the reserved marinade into the pan and let it sizzle briefly to warm and deglaze, scraping up browned bits for 15–20 seconds. Turn off heat and swirl in a little extra-virgin olive oil (about 1 teaspoon) if desired. Spoon this gloss over the cooked beef.

Plate

Arrange warm beef slices on a serving platter or individual plates. Place a dollop (about 2–3 tablespoons) of the mashed avocado mixture beside or lightly over some slices so the warm beef warms the avocado slightly. Scatter optional microgreens or baby arugula around for freshness.

Garnish

Finish with a light sprinkle of toasted sesame seeds (optional), a pinch of flaky sea salt, and 1/4 teaspoon freshly ground black pepper. Drizzle a teaspoon of good extra-virgin olive oil over the dish to amplify the olive undertones.

Serve immediately so the contrast of warm, olive-accented beef and creamy avocado is at its best.