Recipe - Grilled Strip Steak

1/3 cup Drained Kalamata or other
brinecured black olives
2 tablespoon Finely chopped red onion
2 teaspoon Minced fresh oregano leaves
2 teaspoon Extravirgin olive oil
Freshly ground black pepper
to taste
2 Three fourths inch thick boneless
beef loin (strip) or rib
eye steaks (each about 1/2
pound)

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 mediumrare. (Alternatively,
grill steaks in a hot oiled wellseasoned ridged grill pan over moderately
high heat.) Serve steaks topped with relish. Yield: 2 servings Typed in
MMFormat by cjhartlin@email.msn.com Source: Gourmet Magazine June 1999

Posted to MMRecipes Digest V4 #12 by cjhartlin@email.msn.com on Jun 23,
1999