| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
|
|
Two; (1-inch-thick) |
|
|
; rib-eye steaks |
| 1 |
lg |
Garlic clove; minced |
| 1 |
sm |
Red bell pepper; chopped fine |
| 1/2 |
c |
Kalamata or other brine-cured black; pitted and chopped |
|
|
; olives, fine |
| 1 |
tb |
Red-wine vinegar |
INSTRUCTIONS
In a heavy skillet heat the oil over moderately high heat until it is hot
but not smoking and in it brown the steaks, patted dry and seasoned with
salt and pepper, for 1 minute on each side. Reduce the heat to moderate,
cook the steaks for 2 minutes more on each side for medium-rare meat, and
transfer them to 2 plates.
In the fat remaining in the skillet cook the garlic over moderately low
heat, stirring, for 30 seconds, or until it is fragrant, add the bell
pepper, and cook the mixture, stirring occasionally, for 3 minutes, or
until the bell pepper is softened. Stir in the olives, the vinegar, and
salt and pepper to taste and cook the mixture, stirring, for 1 minute.
Spoon the olive mixture over the steaks.
Serves 2.
Gourmet March 1993
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