| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Barbecue |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Drained Kalamata or other brine-cured black olives |
| 2 |
tb |
Finely chopped red onion |
| 2 |
ts |
Minced fresh oregano leaves |
| 2 |
ts |
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
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