Pecos Steaks On Olive Toast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Appetizers, Beef | 4 | Servings |
INGREDIENTS
| 4 | Tender steaks, loin or rib | |
| 2 | T | Minced garlic |
| 1 | t | Bottled red chile flakes |
| 1/2 | t | Black pepper |
| 1 | French bread loaf | |
| 2 | T | Butter or margarine |
| 2 | T | Chopped California ripe |
| olives | ||
| 1 | T | 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
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 88
Calories From Fat: 72
Total Fat: 8.3g
Cholesterol: <1mg
Sodium: 176.1mg
Potassium: 71.1mg
Carbohydrates: 3.6g
Fiber: 1.2g
Sugar: <1g
Protein: <1g