Steaks With Tomato Tapenade

Description:

Courtesy of cattlemen’s beef board

Ingredients:

2 beef ribeye steaks, cut 1” thick
2 Tsp coarse ground pepper

Tapenade:
1 cup cherry tomatoes, halved
1 can (2-1/4 oz. ) sliced ripe olives, drained
¼ cup chopped fresh basil
3 Tbsp shredded Parmesan cheese

Instructions:

1. Press pepper onto beef steaks. Place steaks on grid over medium, ash-coved coals. Grill, uncovered, 11 to 14 minutes or medium rare to medium doneness, turning occasionally. Season with salt.
2. 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.

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