| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue, Meats | 2 | Servings | |
INGREDIENTS
| 1/3 | c | Drained Kalamata or other |
| brine-cured black olives | ||
| 2 | T | Finely chopped red onion |
| 2 | t | Minced fresh oregano leaves |
| 2 | t | Extra-virgin olive oil |
| Freshly ground black pepper | ||
| to taste | ||
| 2 | 3/4 inch thick boneless | |
| beef loin strip or rib | ||
| eye steaks each about | ||
| 1/2 | ||
| pound |
INSTRUCTIONS
Prepare grill. Pit olives and coarsely chop. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste. Pat steaks dry and season with salt and pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.) Serve steaks topped with relish. Yield: 2 servings Typed in MMFormat by [email protected] Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #12 by [email protected] on Jun 23, 1999
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