I only buy steak from the grocery store on rare occasions. This is mostly because it’s pricier than chicken and pork. However, when I saw this recipe in the June issue of Bon Appetit, I immediately wanted to try it out due to its interesting flavor combination. Not to mention the fact that I have a minor obsession with olive tapenade, which the steaks are topped with! I made a few tweaks here and there. Primarily, I just reduced the amount of oil used, and ended up with a very satisfying dinner!