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a smokin' steak


Smoky Tomato Tapenade Steaks

Recipe compliments of Raley's Something Extra (Spring 2008 edition) and Food Editor Patty Mastracco
Serves 2
Prep time: 5 minutes
Cook time: 12-15 minutes

2 (8 oz) steaks, such as sirloin, New York or coulotte
1/2 tsp McCormick Smokehouse Ground Black Pepper
1/4 cup Kozlowski Farms Basil and Garlic Bruschetta
1 Tbsp International Collection Lalamata Olive Tapenade
Chopped Fresh Basil

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.


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