 1/3 cup drained Kalamata or other brine-cured black olives
2 tablespoons finely chopped red onion
2 teaspoons minced fresh oregano leaves
2 teaspoons extra-virgin olive oil
freshly ground black pepper to taste
two 3/4-inch-thick boneless beef loin (strip) or rib-eye steaks (each about 1/2 pound)
preparation
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. 
