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

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