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.

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


  • 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.