In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
In a large skillet over high heat, brown the meat in the oil on each side until the desired doneness. Season with salt and pepper. Add the tapenade and coat the meat on one side. Let the meat rest on a plate for 5 minutes.
Slice the steaks and serve with the salad.
Cook an extra bell pepper and steak, and you’ll be set to make Beef and Roasted Bell Pepper wraps for lunch the next day.