Step 1

Place olives, parsley, capers and half each of the lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper.

Step 2

Heat a chargrill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook steaks for 2-3 minutes each side for medium. Remove, cover loosely with foil and rest for 5 minutes.

Step 3

Meanwhile, heat remaining oil in a saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for a further 1-2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.

Step 4

To serve, divide mash among serving plates, top with steak and tapenade.