Name: Grilled Steak with Stone-Fruit Tapenade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp. olive oil; 1 tbsp. Grainy mustard; 3 clove garlic; 1 1/2 tsp. sambal oelek; 4 boneless New York strip steaks; 1/2 tsp. kosher salt; 1/4 tsp. Freshly ground black pepper; 1 1/2 lb. mixed peaches, nectarines, and plums; 1/4 c. fresh basil leaves; 1/4 c. niçoise olives; 2 tbsp. minced shallot; 2 tbsp. fresh lemon juice; 1 tbsp. extra-virgin olive oil; 1/4 tsp. kosher salt; 2 tsp. honey

Step 1Steak: Whisk oil, mustard, garlic, and sambal oelek in a small bowl. Pour into a resealable food-storage bag. Add steaks, seal bag, and turn to coat steaks with marinade. Refrigerate 3 to 4 hours.

Step 2Tapenade: Combine all ingredients in a medium bowl, adding honey to taste.

Step 3Remove steaks from marinade and let them sit at room temperature 30 minutes. Heat a gas grill to medium-high or prepare a medium-high fire in a charcoal grill. Sprinkle steaks on both sides with salt and pepper. Grill steaks 4 to 5 minutes on each side, until medium-rare or a thermometer inserted into meat reaches 135 degrees F. Remove steaks to a platter and cover loosely with foil; let rest 5 minutes. Serve with tapenade.

Grilled Steak with Stone-Fruit Tapenade

Ingredients

For the Steak

For Tapenade

Directions

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