Aged Cabernet Series Artisan Recipe - September 2012

The Pan-Grilled New York Strip Steak with Green Olive Tapenade is an ideal accompaniment to this months’ Aged Cabernet Series wine club shipment featuring two extraordinary aged Cabs from Napa Valley.

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Pan-Grilled NY Strip Steak with Green Olive Tapenade

Ingredients:
• 1/2 cup slivered almonds, toasted
• 1 lb. mild green brine-cured olives
(such as Picholene), pitted
• 5 Tbsp olive oil
• 2 Tbsp drained capers
• 4 anchovy fillets
• 2 garlic cloves

• 2 2-inch thick New York strip steaks (each about 1-1/2 lbs)
• 2 Tbsp fresh rosemary, chopped

Preparation:
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.

Pan Grill New York Strip Steaks:
Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat heavy medium0sized skillet (preferably cast-iron) over high heat 5 minutes. Sear steaks 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 center will register 330ºF). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

Pair this recipe with this month's Aged Cabernet Series featuring:
Jarvis Winery 2002 Estate Grown, Napa Valley Cabernet Sauvignon
Merryvale Vineyards 2001 Reserve Napa Cabernet Sauvignon

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