| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, Appetizers |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tender steaks (loin or rib) |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Bottled red chile flakes |
| 1/2 |
ts |
Black pepper |
| 1 |
|
French bread loaf |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Chopped California ripe olives |
| 1 |
tb |
Minced cilantro |
INSTRUCTIONS
Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black
pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4
thick (1") slices of bread on a sharp diagonal. Melt butter and mix in
olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread
just long enough toast both sides (if broiling, it may be easier to drop
broiler rack down a notch before toasting bread). Spoon olive butter over
bread. Place toast on plates and top with steaks.
Cooking time: 7-10 minutes.
Total preparation time: 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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