Pecos Steaks on Olive Toast
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, sirloin steak
|
*
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | teaspoon |
red chili peppers
flakes |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | loaf |
french bread
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
olives
ripe, chopped |
*
|
| 1 | tablespoon |
cilantro
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, sirloin steak
|
*
|
| 3E+1 | ml |
garlic
minced |
|
| 5 | ml |
red chili peppers
flakes |
|
| 2.5 | ml |
black pepper
|
|
| 1 | loaf |
french bread
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
olives
ripe, chopped |
*
|
| 15 | ml |
cilantro
minced |
|
Directions
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 slices of bread on a sharp diagonal.
Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic.
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.
