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- 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.
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