4 tender steaks (loin or rib)
2 tablespoons minced garlic
1 teaspoon red chile flakes
1/2 teaspoon black pepper
1 french bread loaf
2 tablespoons butter or margarine
2 tablespoons chopped california ripe olives
1 tablespoon minced cilantro
Servings: 4
1. Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic.
2. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks.
Servings: 4
2 tablespoons minced garlic
1 teaspoon red chile flakes
1/2 teaspoon black pepper
1 french bread loaf
2 tablespoons butter or margarine
2 tablespoons chopped california ripe olives
1 tablespoon minced cilantro
Servings: 4
1. Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic.
2. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks.
Servings: 4
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