Steak with Olive Artichoke Tapenade
Preparation Time: 30 min
Cooking Time: 15 min
Serves 2
INGREDIENTS
- 7.5 ounces Reese® Quartered Marinated Artichoke Hearts, drained
- 5 ounces Reese® Anchovy Stuffed Manzanilla Olives, drained
- 1/4 cup + 2 Tablespoons Extra Virgin Olive Oil, divided
- 1 Boneless Sirloin Steak
- Kosher Salt
- Black Pepper
- 2 Garlic Cloves
- 2 Tablespoons Unsalted Butter
- Chives, for garnish
DESCRIPTION
Want to add a new and different flavor to plain steak? Incorporate the ingredients, olives and artichokes with garlic, peppers, and chives to create a delicious tapenade.
DIRECTIONS
1. Remove the steak from the fridge, season both sides with kosher salt and freshly cracked black pepper and allow them to come up in temperature for about 30 minutes.
2. While the steak comes up to room temperature, make the olive artichoke tapenade. To a food processor, add the Reese® Quartered Marinated Artichoke Hearts, Reese® Anchovy Stuffed Manzanilla Olives and 1/4 cup of olive oil. Pulse until coarsely chopped. Set aside.
3. Heat a heavy bottom skillet on high heat then add the olive oil and sear the steak on all sides. For medium rare, cook 4-6 minutes on each side.
4. Next add butter, peeled and whole cloves of garlic to the skillet and baste the steaks until medium-rare, about 10 minutes or until internal temperature is 130°F.
5. Remove the steak and let rest for 8-10 minutes before slicing against the grain.
6. Serve the sliced steak on a serving platter then spoon the olive artichoke tapenade on top. Lastly, garnish with finely chopped chives and a drizzle of extra virgin olive oil.
2. While the steak comes up to room temperature, make the olive artichoke tapenade. To a food processor, add the Reese® Quartered Marinated Artichoke Hearts, Reese® Anchovy Stuffed Manzanilla Olives and 1/4 cup of olive oil. Pulse until coarsely chopped. Set aside.
3. Heat a heavy bottom skillet on high heat then add the olive oil and sear the steak on all sides. For medium rare, cook 4-6 minutes on each side.
4. Next add butter, peeled and whole cloves of garlic to the skillet and baste the steaks until medium-rare, about 10 minutes or until internal temperature is 130°F.
5. Remove the steak and let rest for 8-10 minutes before slicing against the grain.
6. Serve the sliced steak on a serving platter then spoon the olive artichoke tapenade on top. Lastly, garnish with finely chopped chives and a drizzle of extra virgin olive oil.