Grilled steak Provencal
Created by Cyndicy Coudray, Culinary Director
4 rib eye steaks, 6-8 oz filets
2 T olive oil
2 large cloves garlic, peeled & minced
1 med. onion, thinly sliced
1/3 c dry red wine
1/2 c beef broth
1c. fresh tomato, seeded & chopped
¾ c Niçoise or Kalamata olives, pitted & sliced
1/2 t. rosemary, crumbled
1/2 t. oregano
Kosher salt & pepper
Start grill. Rub both sides of each steak with 1 T. of oil, salt & pepper. Grill to desired doneness. Heat 1 T. oil in heavy skillet over med-high heat, add garlic and onions. Sauté until onions are tender. Add remaining ingredients. Increase heat to high & boil until thickened. Adjust seasonings and spoon over steak.
Serve with French Rabbit Cabernet Sauvignon.