Grilled Steak With Tapenade Recipes
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.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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 center will register 130°F). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.
GRILLED STEAK WITH TAPENADE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings, with leftovers
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
- Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
- Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Nutrition Facts : Calories 348 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 451 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 34 grams, Sugar 2 grams
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