Pan-Grilled New York Strip with Green Olives & Almond Tapenade - Oliviers & Co.

Pan-Grilled New York Strip with Green Olives & Almond Tapenade

April 26, 2017
Pan-Grilled New York Strip with Green Olives & Almond Tapenade

This simple steak and tapenade combo with toasted almonds is the perfect mix of mouth-watering and elegant.

Pan-Grilled New York Strip with Green Olives & Almond Tapenade


Instructions:

Season steaks generously with fleur de sel and pepper. Then, coat steaks with rosemary, pressing to adhere.

Heat 2 heavy medium skillets (preferably cast-iron) over high heat for 5 minutes. Place 1 steak in each pan and sear steaks for 3 minutes; turn over and sear second side for an additional 3 minutes. Reduce heat to medium-high.

Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 12 minutes longer for medium-rare (thermometer inserted into center will register 130°F). Transfer steaks to platter; let stand 10 minutes.

Slice steaks thinly. Garnish with tapenade and toasted almonds.

  

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