Herbed Strip Steak

Tapenade is a condiment from the Provence region of France. In addition to olives, it often contains capers and anchovies. Its aromatic flavor blends beautifully with steak.

from Family Circle

Herbed Strip Steak
Servings: 6 Prep 10 mins Broil 6 mins

Ingredients

  • 1 small onion, sliced
  • 1/2 cup red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 8 tablespoons bottled tapenade (olive paste)
  • 6 strip steaks (1/2 inch thick, about 6 ounces each)

Make It

1. In glass dish, mix together onion, vinegar, oregano, garlic, salt, pepper, olive oil and 2 tablespoons tapenade. Add steaks; turn to coat completely. Cover with plastic wrap; refrigerate 30 minutes to 1 hour.

2. Heat broiler. Transfer steaks, shaking off any clinging onion, to broiler pan.

3. Broil 3 to 4 inches from heat for 4 minutes or until lightly sizzling around edges. Flip steaks over; broil 2 minutes or until desired doneness (145 degrees F for rare; cooking time depends on thickness).

4. Remove steaks to plates. Top each with 1 tablespoon tapenade. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 248, Fat, total (g): 13, chol. (mg): 73, sat. fat (g): 4, carb. (g): 2, fiber (g): , pro. (g): 27, sodium (mg): 290, Percent Daily Values are based on a 2,000 calorie diet.
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