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Steaks with Tomato Tapenade
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Ingredients
- 2 beef ribeye steaks, cut 1" thick (1-1/2 lb)
- 2 tsp coarse ground pepper
- Tapenade:
- 1 cup cherry or grape tomatoes, halved
- 1 can (2.25 oz) sliced ripe olives, drained
- 1/4 cup chopped fresh basil
- 3 tbsp shredded Parmesan cheese
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Preparation:
- Press pepper onto beef steaks.
- Place steaks on grid over medium, ash-covered coals.
- Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
- Season with salt.
- Combine tapenade ingredients.
- Serve with steaks.
2 to 4 servings
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To Broil:
- Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat.
- Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
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