Recipe - Rib-Eye Steaks With Bell Pepper And Olives

1 tablespoon Vegetable oil
Two; (1inchthick)
; ribeye steaks
1 lg Garlic clove; minced
1 small Red bell pepper; chopped
fine
One half cup Kalamata or other
brinecured black; pitted
and chopped
; olives, fine
1 tablespoon Redwine vinegar

In a heavy skillet heat the oil over moderately high heat until it is hot
but not smoking and in it brown the steaks, patted dry and seasoned with
salt and pepper, for 1 minute on each side. Reduce the heat to moderate,
cook the steaks for 2 minutes more on each side for mediumrare meat, and
transfer them to 2 plates.

In the fat remaining in the skillet cook the garlic over moderately low
heat, stirring, for 30 seconds, or until it is fragrant, add the bell
pepper, and cook the mixture, stirring occasionally, for 3 minutes, or
until the bell pepper is softened. Stir in the olives, the vinegar, and
salt and pepper to taste and cook the mixture, stirring, for 1 minute.
Spoon the olive mixture over the steaks.

Serves 2.

Gourmet March 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.