Grilled strip steaks with olive-oregano relish
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | 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 | ||
| 2 | 3/4 inch thick boneless beef loin (strip) or rib eye steaks (each about 1/2 pound) | |
Directions
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@... Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #12 by cjhartlin@... on Jun 23, 1999