to do: sliced steak with chunky two olive tapenade

Photo courtesy Kerry Saretsky, SeriousEats

While doing my hourly peruse through my usual food blogs and sites, I came across this little gem on SeriousEats. Under the title "French in a Flash," I was of course immediately drawn to it. But then after looking over the recipe, it's also a no-brainer. A couple of ingredients, most of which you probably already have on hand and there's no doubt the flavor payoff will be gi-norme. Olives, thyme, anchovy, dijon, capers, and parsley generously slathered over a piece of steak? Yeah. Enjoy it this weekend. Impress someone. I dare ya.