
This simple steak and tapenade combo with toasted almonds is the perfect mix of mouth-watering and elegant.
Pan-Grilled New York Strip with Almond & Green Olive Spread
- 2 2-inch-thick New York strip steaks
- Salt & Herb Mix for Meat
- Black Pepper
- 2 tbsp. chopped fresh rosemary
- 5 tbsp. Oliviers & Co. Le Mas Neuf Olive Oil
- 1 jar Oliviers & Co. Almond & Green Olive Spread
- 1/2 cup slivered almonds, toasted
Instructions:
Season steaks generously with Salt & Herb Mix for Meat 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. Add a drizzle of Oliviers & Co. Le Mas Neuf Olive Oil. Then, garnish with Oliviers & Co. Almond & Green Olive Spread and toasted almonds.
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