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.
Ingredients
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1 small onion, sliced
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1/2 cup red-wine vinegar
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1/2 teaspoon dried oregano
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2 cloves garlic, crushed
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup olive oil
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8 tablespoons bottled tapenade (olive paste)
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6 strip steaks (1/2 inch thick, about 6 ounces each)
Directions
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 information
Calories 248, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 73 mg, Sodium 290 mg, Carbohydrate 2 g, Fiber 0 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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