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Steaks with Tomato Tapenade
STEAKS WITH TOMATO TAPENADE - 30 minutes

2 beef ribeye steaks, cut 1" thick (1-1/2 lb)
2 tsp coarse ground pepper
Tapenade:
1 cup cherry or grape tomatoes, halved
1 can (2-1/4 oz) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 Tbsp shredded Parmesan cheese

1. Press pepper onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt.
2. Combine tapenade ingredients. Serve with steaks.

2 to 4 servings

To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.