Pan-Grilled New York Strip Steaks with Green Olive Tapenade
Juicy New York strip steaks seasoned with fresh rosemary and served with a flavorful green olive tapenade made from Picholine olives, almonds, capers, and anchovies. This restaurant-quality dish combines perfectly grilled beef with a Mediterranean-style condiment.
Ingredients
- •½ cup slivered almonds, toasted
- •1 pound mild green brine-cured olives (such as Picholine), pitted
- •5 tablespoons olive oil
- •2 tablespoons drained capers
- •4 pieces anchovy fillets
- •2 cloves garlic cloves
- •2 pieces 2-inch-thick New York strip steaks (each about 1 1/4 pounds)
- •2 tablespoons chopped fresh rosemary
Cooking Instructions
- 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.)
10 min
- 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.
35 min
