How to Make This Recipe
- 4 lean, tender steaks
- 3 teaspoon Olive oil
- fresh ground pepper
- 1/2 teaspoon garlic puree
- 2 teaspoon Dijon mustard
- 2 1/2 teaspoon fresh lemon juice
- slightly over 1 cup pitted black olives
- 1/2 cup pitted green olives (without pimento)
- pitted Kalamata olives
Remove steaks from refrigerator and rub with olive oil and season on both sides with salt and pepper.
While steak reaches room temperature, put garlic, salt, dijon mustard, lemon juice, black olives, green olives, Kalamata olives, and half of olive oil in food processor. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients. Remove from processor and stir in olive oil.
Put your Lodge Logic 10.5 inch Square Cast Iron Grill Pan on top of stove, turn on burner to medium, and heat pan for about 5 minutes before putting meat in pan. Lay steaks at a diagonal and cook until grill marks appear, about 3 minutes. Rotate and cook for about 3 minutes on other side.
Remove steak from pan and let rest about 5 minutes, then serve with olive sauce spooned over the top.