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Sliced Steak with Two-Olive Tapenade
serves 2 to 4

Steak with TapenadeSteak Ingredients

  • 2 12-ounce New York strip steaks
  • 2 tablespoons olive oil
  • Salt and pepper
  • Herbes de Provence

Steak Procedure

  1. Season the steaks with the olive oil, and a liberal amount of salt, pepper, and herbes de Provence.  Heat a heavy-bottomed skillet over medium to medium-high heat.  Sear the steaks 6-7 minutes per side, then allow to rest for 10 minutes.  Slice, and serve with the two-olive tapenade.

Tapenade Ingredients

  • 1 clove garlic
  • 2 cups mixed pitted nicoise and picholine olives
  • The leaves from 5 stems of fresh thyme
  • ½ tablespoon anchovy paste
  • 1 tablespoon fresh flat leaf parsley
  • 1 1/2 tablespoons capers
  • 1 teaspoon Dijon mustard
  • Juice of ½ lemon
  • ¼ cup olive oil
  • Salt and pepper


  1. Demolish the garlic clove in the food processor.  Then add in all the rest of the ingredients and pulse until you are left with an olive rubble.  Spoon over the hot sliced steak, and serve extra on the side with baguette.
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