Pecos Steaks on Olive Toast

Named after the Pecos River that cuts through the heart of Texas and New Mexico, these sirloin steaks bring Southwestern heat in a simple, punchy package. A garlic-chile paste rubbed into the meat, a slab of grilled French bread slicked with olive-cilantro butter underneath. That’s it. No fuss, big flavor.

The rub is the backbone of this dish. Minced garlic mashed with chile flakes and black pepper into a paste using the back of a spoon. Grinding them together releases the garlic oils and blooms the chile’s heat, creating a coating that sears onto the steak instead of just sitting on top. Rub it on both sides generously.

Cut the bread on a sharp diagonal so each slice is long enough to hold a steak. Toast both sides on the grill or under the broiler until golden and crisp. Then comes the olive butter: melted butter mixed with chopped ripe olives, cilantro, and more garlic, spooned over the hot toast so it soaks in.

Stack the steak right on top. The juices from the meat mingle with the olive butter on the bread, and every bite gets some of that garlicky, briny, herby richness.

Kitchen Tips

• Make the garlic-chile paste right on the cutting board. Sprinkle the chile flakes and pepper over the minced garlic and smash it all together with the flat of your knife or the back of a spoon.
• Don’t over-toast the bread. You want it crisp on the surface but still soft enough to absorb the butter and steak juices.
• Rest the steaks for a couple of minutes before placing them on the toast. This keeps the juices from flooding the bread all at once.

Variations

• Use rib-eye instead of sirloin for a richer, more marbled cut.
• Swap cilantro for fresh oregano if cilantro isn’t your thing.
• Add a slice of pepper jack cheese on the toast before topping with the steak for a melty, spicy layer.