Recipe supplied by Taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/27880/beef+with+balsamic+vinegar+olives+capers+anchovies

Ingredients

• 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

Method

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.

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.