Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Pan-Grilled New York Strip Steaks with Green Olive Tapenade
Photo by www.epicurious.com

Ingredients

  • 2 2-inch-thick New York strip steaks (each about 1 1/4 pounds)
  • 1 pound mild green brine-cured olives (such as Picholine)
  • 4 anchovy fillets
  • 2 tablespoons fresh rosemary
  • ½ cup slivered almonds
  • 2 tablespoons capers
  • 2 garlic cloves
  • + 1 more ingredients
    • 5 tablespoons olive oil

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 genero...

View full recipe at Epicurious

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