Ingredients:

• 1 Kingi steak
• Fresh thyme
• Olive oil
• Salt and pepper
• 100g green beans, sliced
• 2 tablespoons black pitted olives, cut in half
• 1 red onion, diced
• 1·red capsicum, diced
• 1 green capsicum, diced
• 100mls olive oil
• 100mls tomato juice
• Fresh thyme
• Salt and Pepper
• 1 egg
• tsp white vinegar
• water for poaching

Aoli Dressing:

 

• 2 cloves roasted garlic, chopped
• 1 egg yolk
• tsp mustard
• tsp lemon juice
• 100mls olive oil
• tsp capers
• salt and pepper

Season both sides of the steaks with salt and pepper. Drizzle with olive oil.

Place on an angle onto a hot grill plate for 3 minutes then turn slightly leaving the steak on the same side to create a criss cross pattern effect. Leave for another 2 minutes.

Repeat on the other side.

In a hot pan add the olive oil, toss in the green beans, red onions, capsicums, black olives and chopped thyme. Season with salt and pepper. Add the tomato juice.

In the mean time poach the egg in hot water and vinegar.

Mix the garlic, egg, mustard and lemon juice in a bowl. Slowly whisk in the olive oil to form an emulsion.

Use warm water to adjust the consistency. Stir in the capers. Check seasoning.

Place a small amount of the Nicoise Salad onto a serving plate; arrange the kingi steak ontop of the salad followed by the poached egg drizzled with caper aioli.