Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Name: Pan-Grilled New York Strip Steaks with Green Olive Tapenade
Yield: 6 Servings
Ingredients: 1/2 cup slivered almond, toasted; 1 pound mild green brine-cured olives (such as Picholine), pitted; 5 tablespoons olive oil; 2 tablespoons drained capers; 4 anchovy fillets; 2 garlic cloves; 2 2-inch-thick New York strip steaks (each about 1 1/4 pounds); 2 tablespoons chopped fresh rosemary

By Bruce AidellsPhotography by Mark Thomas

December 31, 2002

Image may contain Food Meal Dish and Steak

Recipe notes