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Epicurious

Pan-Grilled New York Strip Steaks with Green Olive Tapenade

4.1

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Image may contain Steak Food and Pork
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

  1. 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.

TagsAmericanSteakBeefMeatOliveAlmondNutMainDinnerDairy FreeGluten FreeEasySearFood ProcessorBon Appétit
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