• Ingredients: 24
  • Serves: 6

Pan-grilled new york strip steaks with green olive tapenade with 2-inch-thick new york strip steaks, chopped fresh rosemary.

Ingredients

  • 2 2-inch-thick New York strip steaks
  • 2 tbsps. chopped fresh rosemary

For chile lime butter

For fish

  • 6 pcs. skinless tilapia fillet or farm-raised striped bass fillets with skin
  • 1/2 tsp. salt
  • 2 tbsps. vegetable oil

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor.

    For this step you will need

  2. Step 2 Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead.

    For this step you will need

  3. Step 3 Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes.

    For this step you will need

  4. Step 4 Place 1 steak in each pan. Sear steaks 3 minutes; turn over and sear second side 3 minutes. Reduce heat to medium-high.
  5. Step 5 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 130°F).
  6. Step 6 Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

Nutrition information

Calories 677 Carbohydrates 7 g (2%)
Fat 54 g (82%) Protein 42 g (84%)
Saturated Fat 15 g (76%) Sodium 835 mg (35%)
Polyunsaturated Fat 4 g Fiber 4 g (14%)
Monounsaturated Fat 30 g Cholesterol 157 mg (52%)