Pan-Grilled New York Strip Steaks with Green Olive Tapenade

• 1/2 cup slivered almonds, 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

1. Place almonds in processor and grind finely; transfer to small bowl.
2. Place olives, oil, capers, anchovies, and garlic in processor.
3. Blend until fine paste forms.
4. Add almonds; blend 5 seconds.
5. Season tapenade with salt and pepper.
6. (Can be made 2 days ahead.
7. Cover and chill.)
8. Sprinkle steaks generously with salt and pepper.
9. Coat steaks with rosemary, pressing to adhere.
10. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes.
11. Place 1 steak in each pan.
12. Sear steaks 3 minutes; turn over and sear second side 3 minutes.
13. Reduce heat to medium-high.
14. 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 130F).
15. Transfer steaks to platter; let stand 10 minutes.
16. Slice steaks thinly.
17. Serve with tapenade.

slivered almonds, green brine, olive oil, capers, anchovy, garlic, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/pan-grilled-new-york-strip-steaks-with-green-olive-tapenade-107647 (may not work)