Pecos steaks on olive toast

Yield: 4 servings

Measure Ingredient
4 \N Tender steaks (loin or rib)
2 tablespoons Minced garlic
1 teaspoon Bottled red chile flakes
½ teaspoon Black pepper
1 \N French bread loaf
2 tablespoons Butter or margarine
2 tablespoons Chopped California ripe olives
1 tablespoon Minced cilantro

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.

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