Steaks with Two Tapenades, Arugula Salad, and Crust

Name: Steaks with Two Tapenades, Arugula Salad, and Crusty Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pitted kalamata black olives; 1 tin of flat anchovy fillets, drained (10 fillets); 3 tablespoons capers, drained; 1 cup fresh flat-leaf parsley; 2 lemons; 3 jarred roasted red bell peppers, drained; 3 rounded tablespoons prepared basil pesto; 8 (1-inch-thick) medallions of beef tenderloin, or 4 New York strip steaks, 8 to 10 ounces each and 1 inch thick, at room temperature; Extra-virgin olive oil (EVOO), for liberal drizzling; Coarse salt and coarse black pepper; 4 to 5 cups trimmed, washed, and dried arugula (2 bunches); 4 ounces Parmigiano-Reggiano, shaved with a vegetable peeler; Crusty bread, warmed in a low oven until crisp

Servings: persons

1/2 cup pitted kalamata black olives
1 tin of flat anchovy fillets, drained (10 fillets)
3 tablespoons capers, drained
1 cup fresh flat-leaf parsley
2 lemons
3 jarred roasted red bell peppers, drained
3 rounded tablespoons prepared basil pesto
8 (1-inch-thick) medallions of beef tenderloin, or 4 New York strip steaks, 8 to 10 ounces each and 1 inch thick, at room temperature
Extra-virgin olive oil (EVOO), for liberal drizzling
Coarse salt and coarse black pepper
4 to 5 cups trimmed, washed, and dried arugula (2 bunches)
4 ounces Parmigiano-Reggiano, shaved with a vegetable peeler
Crusty bread, warmed in a low oven until crisp

1
In a food processor, grind the olives with the anchovies, capers, 1/3 cup of the parsley, and the juice of 1/2 lemon.
2
Scrape into a small ramekin or dish and wash and dry the processor bowl.
3
Preheat a heavy skillet over high heat.
4
Place the red peppers, pesto, the zest of 1 lemon, and 1/3 cup of the parsley in the processor bowl and grind.
5
Scrape the red pepper paste into another ramekin.
6
Drizzle the steaks with EVOO and season with salt and pepper on both sides.
7
When the skillet is screaming hot, cook the steaks for 2 minutes on each side for rare, 3 on each side for medium rare, 4 minutes on each side for medium to medium well.
8
Let the meat stand for 5 to 10 minutes for the juices to redistribute in the meat.
9
Toss the arugula and the remaining 1/3 cup of parsley leaves with the juice of the zested lemon.
10
Squeeze the lemon with the cut side up to keep the seeds from falling into the bowl.
11
Drizzle the greens liberally with EVOO and season them with salt and pepper.
12
Add the shaved cheese to the greens.
13
Serve the steaks with wedges of the remaining lemon half to squeeze over the top.
14
Pass the tapenades at the table for topping the steaks.
15
Serve the greens and warm, crusty bread alongside the steaks.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup pitted kalamata black olives, 1 tin of flat anchovy fillets, drained (10 fillets), 3 tablespoons capers, drained, 1 cup fresh flat-leaf parsley, and more.

Yes, Steaks with Two Tapenades, Arugula Salad, and Crusty Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steaks with Two Tapenades, Arugula Salad, and Crusty Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions