Steak with Fig Tapenade

I found this recipe in Better Homes & Gardens, but for some reason it isn’t listed on their website. Gavin and I tried it and it was tasty, so I am posting it here to keep it for my records.

Steak with Fig Tapenade

Total Time: 30 minutes

Ingredients

  • 2 Tbsp Olive oil
  • 2 Tbsp Malt Vinegar
  • Juice of 1 Lemon
  • 2 tsp Soy sauce
  • Pinch Cayenne pepper
  • 4 Steaks, 1-inch thick
  • 6 Figs, firm
  • 2 Tbsp Shallots, finely chopped
  • 1/2 cup Nicoise olives, pitted and roughly chopped
  • 1/4 cup Basil, torn

Cooking Directions

  1. In a medium bowl whisk together olive oil, malt vinegar, lemon juice, soy sauce, and cayenne pepper. Pour half the mixture into a shallow baking dish.
  2. Season steaks with salt and pepper. Add to the baking dish, turning to coat. Set aside.
  3. Meanwhile for the fig tapenade, add to the vinegar mixture in the medium bowl the figs, shallots, olives and basil. Stir to combine. Set aside.
  4. Heat a pan over medium high heat. Sear steaks for 6-ish minutes per side, or to desired doneness. Serve steaks with fig tapenade.

This entry was posted in basil, dinner, figs, lemon, olive oil, olives, onion, pepper, recipe, salt, shallots, soy sauce, steak, tapenade, vinegar. Bookmark the permalink.

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