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Pan-grillade New York Strip Steaks med Grön Olivtapenade

Pan-grillade New York Strip Steaks med Grön Olivtapenade

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This sophisticated sirloin steak dish offers a wonderful balance of rich protein and vibrant, Mediterranean flavours. The steaks are seasoned with aromatic rosemary and pan-seared until perfectly caramelised, providing a satisfyingly savoury crust. Paired with a homemade green olive and almond tapenade, the dish gains a bright, salty complexity that complements the beef beautifully without the need for heavy, sugary sauces. It is an excellent choice for those seeking a high-protein, low-carbohydrate meal that does not compromise on taste.

As a diabetes-friendly main course, this recipe focuses on healthy fats from olive oil and almonds while remaining naturally low in sugar. The tapenade can be prepared up to two days in advance, making this an effortless yet impressive option for a mid-week supper or a weekend dinner party. Serve with a crisp green salad or steamed seasonal vegetables for a complete, nutritionally balanced meal.

Ingredients for Pan-Grilled New York Strip Steaks with Green Olive Tapenade

70g slivered almonds, toasted
450g mild green brine-cured olives (such as Picholine), pitted
80ml olivolja
2 matskedar avrunna kapris
4 anchovy fillets
2 vitlöksklyftor
2 2-inch-thick New York strip steaks (each about 575g)
2 tablespoons chopped fresh rosemary

How to make Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes. Place 1 steak in each pan. Sear steaks 3 minutes; turn over and sear second side 3 minutes. Reduce heat to medium-high. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into centre will register 54°C). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

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