Smoky Tomato Tapenade SteaksRecipe compliments of Raley's Something Extra (Spring 2008 edition) and Food Editor Patty Mastracco
Prep time: 5 minutes
Cook time: 12-15 minutes
2 (8 oz) steaks, such as sirloin, New York or coulotte
Heat a nonstick skillet over medium-high heat. Season steaks on both sides with pepper and sear well on both sides in hot skillet. Reduce heat and cook for 3 to 5 more minutes on each side or until steaks are cooked to your liking. Drain any excess fat and add bruschetta and tapenade to skillet; swirl to coat skillet and cook for 1 minute more. Sprinkle with basil.