Pan-Grilled New York Strip Steaks with Green Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve these with a creamy potato gratin. Market Tip: Avoid steaks with lots of cartilage they will be tough and chewy. 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 |
Directions:
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.)
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.
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