Steaks With Tomato Tapenade
30 mins | Servings: 4
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 (2-1/4 oz) sliced ripe olives, drained
- 1/4 cup chopped fresh basil
- 3 Tbsp shredded Parmesan cheese
Instructions
- 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.
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.
