Steaks with tapenade and balsamic vinegar
"Recipe source: Bon Appetit (October 2004)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (13.4 g)
- Calories 28.9
- Total Fat - 3 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 0.4 mg
- Total Carbohydrate - 0.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 0 g
- Calcium - 2.1 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
In a small bowl or cup combine the tapenade and the rosemary; set aside.
Step 3
Sprinkle steaks with salt and pepper.
Step 4
Using 2 heavy ovenproof skillets (such as cast iron skillets) on high heat, add the olive oil to each skillet (2 teaspoons per skillet).
Step 5
Add one steak to each skillet and cook until browned (3-5 minutes per side).
Step 6
Spread the tapenade mixture on each steak.
Step 7
Transfer skillets to oven and cook for about 20 minutes or until steaks are done (medium rare is 125 degrees on a thermometer).
Step 8
Transfer steaks to a plater and then pour 2 tablespoons of the vinegar into each skillet and cook over medium heat about a minute or so or until liquid is reduced. Drizzle hot skillet juices over each steak and serve.
Tips
No special items needed.
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