| 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 cjhartlin@email.msn.com
Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #12
by cjhartlin@email.msn.com on Jun 23, 1999
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”