French In A Flash: Sliced Steak With Chunky Two-Olive Tapenade Recipe

• 2 12-ounce New York strip steaks
• 2 tablespoons olive oil
• Salt and pepper
• Herbes de Provence
• 1 clove garlic
• 2 cups mixed pitted nicoise and picholine olives (or any black and green olives you like)
• Leaves from 5 stems of fresh thyme
• 1/2 tablespoon anchovy paste
• 1 tablespoon fresh flat leaf parsley
• 1 1/2 tablespoons capers
• 1 teaspoon Dijon mustard
• Juice of 1/2 lemon
• 1/4 cup olive oil
• Salt and pepper

1. : Season the steaks with the olive oil, and a liberal amount of salt, pepper, and herbes de Provence.
2. 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.
3. Slice, and serve with the two-olive tapenade (recipe follows).
4. 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.
5. Spoon over the hot sliced steak, and serve extra on the side with baguette. If you have extra tapenade, you can serve it with anything: baguette sandwiches, crudites, chicken, fish. You may want to double the recipe, just to have it on hand.

olive oil, salt, herbes, clove garlic, mixed pitted nicoise, thyme, anchovy paste, flat leaf parsley, capers, mustard, lemon, olive oil, salt

Taken from www.seriouseats.com/recipes/2009/07/french-in-a-flash-sliced-steak-with-olive-tapenade-recipe.html (may not work)