Name: Pan-Grilled New York Strip Steaks with Green Olive Tapenade
Yield: Makes 6 servings
Ingredients: 1/2 cup slivered almonds, toasted; 1 pound mild green brine-cured olives (such as Picholine), pitted; 5 tablespoons olive oil; 2 tablespoons drained capers; 4 anchovy fillets; 2 garlic cloves; 2 2-inch-thick New York strip steaks (each about 1 1/4 pounds); 2 tablespoons chopped fresh rosemary

Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Serve these with a creamy potato gratin.

Market Tip: Avoid steaks with lots of cartilage — they will be tough and chewy.

Recipe information

Yield
Makes 6 servings

Ingredients

1/2 cup slivered almonds, toasted

1 pound mild green brine-cured olives (such as Picholine), pitted

5 tablespoons olive oil

2 tablespoons drained capers

4 anchovy fillets

2 garlic cloves

2 2-inch-thick New York strip steaks (each about 1 1/4 pounds)

2 tablespoons chopped fresh rosemary

Preparation

Step 1
Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Step 2
Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes. Place 1 steak in each pan. Sear steaks 3 minutes; turn over and sear second side 3 minutes. Reduce heat to medium-high. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into center will register 130°F). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

TagsAmerican Steak Beef Meat Olive Almond Nut Main Dinner Dairy Free Gluten Free Easy Sear Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes