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Epicurious
Bon Appétit

Herb-Rubbed Steaks with Olives Provencal

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Herb-Rubbed Steaks with Olives ProvencalNoel Barnhurst

PROVENCE

This dish is typically made with pitted, brine-cured black olives (Kalamata or Niçois work well), but if olives cassées — the green, fennel-brined olives of Provence — can be found, try them here in equal quantity after draining them. Accompany the steaks with mushrooms sautéed with garlic and herbs. What to drink: A Rhône red, such as a Gigondas, or Syrah.

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