Pan-Grilled New York Strip Steaks with Green Olive Tapenade

1. 1

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

2. 2

   Place olives, oil, capers, anchovies, and garlic in processor.

3. 3

   Blend until fine paste forms.

4. 4

   Add almonds; blend 5 seconds.

5. 5

   Season tapenade with salt and pepper.

6. 6

   (Can be made 2 days ahead.

7. 7

   Cover and chill.)

8. 8

   Sprinkle steaks generously with salt and pepper.

9. 9

   Coat steaks with rosemary, pressing to adhere.

10. 10

    Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes.

11. 11

    Place 1 steak in each pan.

12. 12

    Sear steaks 3 minutes; turn over and sear second side 3 minutes.

13. 13

    Reduce heat to medium-high.

14. 14

    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 130F).

15. 15

    Transfer steaks to platter; let stand 10 minutes.

16. 16

    Slice steaks thinly.

17. 17

    Serve with tapenade.

* Per serving · 4 servings · Values may vary.

No additional tips available.