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