Steak With Olives Food

HERB-RUBBED STEAKS WITH OLIVES PROVENCAL

Steps:

• Rub tenderloin steaks with 1 tablespoon olive oil; sprinkle with crushed bay leaves. Place steaks in small glass baking dish in single layer; let stand at room temperature at least 1 hour and up to 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring small saucepan of water to boil over medium-high heat. Add olives and return water to boil. Drain olives.
• Scrape most of bay leaves off steaks; sprinkle steaks with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Add white wine to skillet and bring to boil, scraping up browned bits. Add tomato puree, whole bay leaf, and drained olives to skillet. Cook until sauce is slightly thickened, stirring frequently, about 5 minutes. Return steaks and any accumulated juices to skillet; turn to coat. Cook steaks until just heated through, turning once, about 2 minutes. Transfer steaks to platter. Discard bay leaf. Spoon sauce and olives over steaks and serve.

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

STEAK WITH OLIVE SALSA

Steps:

• Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
• Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
• Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
• Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.

CONFIT OLIVE OIL STEAK

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Pat filet dry. Season evenly with salt.
• Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
• Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
• Remove steak from oven and blot dry.
• Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Steps:

• Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
• Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
• Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
• Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
• To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE

Steps:

• Place steak in a zip-top plastic bag or in a shallow casserole dish.
• Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
• Close bag, turning to coat steak or turn steak over in dish.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Prepare charcoal or gas grill.
• Drain steak, reserving marinade.
• Sprinkle dried thyme, salt and pepper over steak.
• Grill on a covered grill over medium-hot coals 6 minutes.
• Turn; continue grilling 5 minutes for medium-rare doneness.
• Transfer steak to carving board; tent with foil and let stand 5 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
• Add flour; cook 1 minute or until bubbly, stirring frequently.
• Add broth; simmer until sauce thickens, stirring occasionally.
• Add reserved marinade and olives; simmer 2 minutes.
• Season to taste with salt and pepper if desired.
• Carve steak into thin slices; arrange on serving plates.
• Spoon olive sauce over steak and top with thyme or parsley.

HANGER STEAK WITH OLIVE OIL AND HERBS

Steps:

• Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
• About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
• Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.