Pecos steaks on olive toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tender steaks (loin or rib) | |
| 2 | tablespoons | Minced garlic |
| 1 | teaspoon | Bottled red chile flakes |
| ½ | teaspoon | Black pepper |
| 1 | French bread loaf | |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Chopped California ripe olives |
| 1 | tablespoon | Minced cilantro |
Directions
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.