Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Name: Pan-Grilled New York Strip Steaks with Green Olive Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 fillets anchovy fillets; 2 Tbsps drained capers; 2 Tbsps chopped fresh rosemary; 2 garlic cloves; 454 grams mild green brine-cured olives (such as Picholine), pitted; 5 Tbsps olive oil; 118 milliliters slivered almonds, toasted; 2 2-inch-thick New York strip steaks (each about 1 1/4 pounds)

Pan-Grilled New York Strip Steaks with Green Olive Tapenade might be just the main course you are searching for. One serving contains 428 calories, 19g of protein, and 39g of fat. This gluten free, dairy free, and primal recipe serves 6. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up mild brine-cured olives, olive oil, new york strip steaks, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place almonds in processor and grind finely; transfer to small bowl.

Ingredients you will need

Almonds

Equipment you will use

Bowl

Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms.

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Anchovies

Capers

Garlic

Olives

Cooking Oil

Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

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Salt And Pepper

Tapenade

Almonds

Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere.

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Salt And Pepper

Rosemary

Steak

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).

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Steak

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly.

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Steak

Serve with tapenade.

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Tapenade

Equipment

Bowl

Kitchen Thermometer

Frying Pan

Ingredients

Servings:

4fillets

anchovy fillets 2Tbsps

drained capers 2Tbsps

chopped fresh rosemary 2

garlic cloves 454grams

mild green brine-cured olives (such as Picholine), pitted 5Tbsps

olive oil 118milliliters

slivered almonds, toasted 2

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

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Beringer Howell Mountain Bancroft Ranch Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.