GRILLED STRIP LOINS WITH OLIVE TAPENADE

By jarren

Ingredients

• Olive Tapenade:
• 1/2 cup (125 ml) dry red wine
• 1/3 cup (75 ml) olive oil
• 2 tablespoons (25 ml) soy sauce
• 1 tablespoon (15 ml) Worcestershire sauce
• 2 teaspoons (10 ml) rosemary, crumbled
• 1/4 teaspoon (1 ml) salt
• 2 cloves garlic, finely chopped
• 4 strip loin steaks, 1-inch (2.5-cm) thick
• 2/3 cup (150 ml) Kalamata olives, pitted and chopped
• 1/4 cup (50 ml) finely chopped red onion
• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (25 ml) chopped fresh parsley
• 1/2 teaspoon (2 ml) oregano, crumbled
• 1/4 teaspoon (1 ml) freshly ground pepper

Details

Servings 4

Preparation

Step 1

Strip Loins:

To prepare marinade, combine wine, olive oil soy sauce, Worcestershire sauce, rosemary, salt and garlic in a heavy plastic Ziploc bag. Add steaks and squeeze bag to coat steaks with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours. Remove from refrigerator and let stand for 20 to 30 minutes. Remove steaks from marinade; discard marinade. Grill steaks over medium heat on natural gas barbecue to desired doneness. Serve with olive tapenade.

Olive Tapenade:

Combine all ingredients in bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.

Makes about 3/4 cup (175 ml).