Grilled Steak with Tangy Tapenade Salad

Ingredients

Estimated total cost: €32.30 · €5.38/serving

• 1/2 cup premium pitted kalamata black olives (rinse in cold water to remove excess saltiness)Est. price €1.80–€3.50
• 1 tin of flat anchovy fillets, drained (10 fillets of savory anchovies, ready to enhance your dish)Est. price €2.50–€4.50
• 3 tablespoons gourmet capers, drained (pat dry with paper towel to remove excess moisture)Est. price €1.20–€2.50
• 1 cup fresh Italian flat-leaf parsley (chop finely right before using for best flavor)Est. price €0.70–€1.50
• 2 lemons, whole (zest one lemon before juicing for added brightness)Est. price €1.00–€2.50
• 3 jarred roasted red bell peppers, drained (smoky and sweet peppers, ready to add depth to your dish)Est. price €2.50–€4.00
• 3 rounded tablespoons artisanal basil pesto (mix well before using to incorporate all the flavors)Est. price €2.00–€4.00
• 8 (1-inch-thick) medallions of premium beef tenderloin, or 4 New York strip steaks, 8 to 10 ounces each and 1 inch thick, at room temperature (allow steaks to come to room temperature before cooking for even cooking)Est. price €8.00–€12.00
• Extra-virgin olive oil (EVOO), for liberal drizzling (use high-quality EVOO for the best flavor)Est. price €0.50–€1.50
• Coarse salt and coarse black pepper, to taste (season generously before cooking for a flavorful crust)Est. price €0.10–€0.30

Steps

1. 1

   Using a food processor, blend together the olives, anchovies, capers, 1/3 cup of parsley, and the juice from half a lemon until finely ground. Transfer the mixture into a small ramekin or dish. Proceed to clean and dry the food processor bowl.

2. 2

   Heat up a sturdy skillet on high heat.

3. 3

   In a food processor, combine the red peppers, pesto, lemon zest from 1 lemon, and 1/3 cup of parsley. Process the ingredients until they form a smooth paste. Transfer the red pepper mixture into a separate ramekin.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The tapenade salad, with its Mediterranean ingredients like olives, capers, and anchovies, has roots in Provence, France. Pairing it with grilled steak showcases a blend of Mediterranean and American culinary influences.

• Seasonal note

  This dish is perfect for summer when fresh herbs like parsley and basil are in season, and bell peppers are at their peak. Grilling steaks outdoors is also ideal during warmer weather.

• Health note

  Grilled steak is a good source of protein and zinc, important for muscle health and immune function. However, the high saturated fat and sodium content in this dish may not be suitable for individuals with specific dietary restrictions.