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
• Fleur de Sel or Sea Salt
• Black Pepper
• 2 tbsp. chopped fresh rosemary
• 5 tbsp. Oliviers & Co. Monva Olive Oil - or - 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 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.