Pan-Grilled New York Strip Steaks with Green Olive Tapenade
Pan-Grilled New York Strip Steaks with Green Olive Tapenade is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place almonds in processor and grind finely; transfer to small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace almonds in processor and grind finely; transfer to small bowl.
Place olives, oil, capers, anchovies, and garlic in processor.
Blend until fine paste forms.
Add almonds; blend 5 seconds.
Season tapenade with salt and pepper. (Can be made 2 days ahead.
Cover and chill.).
Sprinkle steaks generously with salt and pepper.
Coat steaks with rosemary, pressing to adhere.
Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes.
Place 1 steak in each pan.
Sear steaks 3 minutes; turn over and sear second side 3 minutes.
Reduce heat to medium-high.
Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into center will register 130°F).
Transfer steaks to platter; let stand 10 minutes.
Slice steaks thinly.
Serve with tapenade.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.