Recipe - Pecos Steaks On Olive Toast

4 Tender steaks (loin or rib)
2 tablespoon Minced garlic
1 teaspoon Bottled red chile flakes
One half teaspoon Black pepper
1 French bread loaf
2 tablespoon Butter or margarine
2 tablespoon 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: 710 minutes.

Total preparation time: 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini