Grilled Strip Steaks with Olive-Oregano Relish

Name: Grilled Strip Steaks with Olive-Oregano Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings freshly ground black pepper to taste; 79 milliliters drained Kalamata or other brine-cured black olives; 2 teaspoons extra-virgin olive oil; 2 teaspoons minced fresh oregano leaves; 2 Tbsps finely chopped red onion; 3 inches thick boneless beef loin (strip) or rib-eye steaks (each about 1/2 pound)

Watching your figure? This gluten free, dairy free, and primal recipe has 85 calories, 1g of protein, and 8g of fat per serving. This recipe serves 2. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. If you have oregano leaves, onion, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Prepare grill.

Equipment you will use

Grill

Pit olives and coarsely chop. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste. Pat steaks dry and season with salt and pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.)

Ingredients you will need

Salt And Pepper

Oregano

Olives

Pepper

Steak

Onion

Salt

Cooking Oil

Equipment you will use

Grill Pan

Grill

Bowl

Serve steaks topped with relish.

Ingredients you will need

Relish

Steak

Equipment

Grill

Grill Pan

Bowl

Ingredients

Servings:

2servings

freshly ground black pepper to taste 79milliliters

drained Kalamata or other brine-cured black olives 2teaspoons

extra-virgin olive oil 2teaspoons

minced fresh oregano leaves 2Tbsps

finely chopped red onion 3inches

thick boneless beef loin (strip) or rib-eye steaks (each about 1/2 pound)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Flora Springs Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 18 dollars per bottle.