Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Ingredients for Pan-Grilled New York Strip Steaks with Green Olive Tapenade

• 70g slivered almonds, toasted

• 450g mild green brine-cured olives (such as Picholine), pitted

• 80ml olive oil

• 2 tablespoons drained capers

• 4 anchovy fillets

• 2 garlic cloves

• 2 2-inch-thick New York strip steaks (each about 575g)

• 2 tablespoons chopped fresh rosemary

How to make Pan-Grilled New York Strip Steaks with Green Olive Tapenade

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.)

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 centre will register 54°C). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.