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GRILLED STRIP LOINS WITH OLIVE TAPENADE
Marinate these steaks in a mixture of red wine, soy sauce and herbs before grilling it to your desired doneness. A dollop of our classic Olive Tapenade works nicely with the flavours of the marinade.
Yield: Serves 4.
July 02, 2019
GRILLED STRIP LOINS WITH OLIVE TAPENADE
Ingredients
- 1/2 cup dry red wine
- 1/3 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp rosemary, crumbled
- 1/4 tsp salt
- 2 cloves garlic, finely chopped
- 4 strip loin steaks, 1 inch thick
- Olive Tapenade
Directions
- To prepare marinade, combine wine, oil, soy sauce, Worcestershire sauce, rosemary, salt and garlic in a heavy zip-lock plastic 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 - 30 minutes.
- Preheat natural gas barbebcue on medium for 10 - 15 minutes. Remove steaks from marinade; discard marinade. Grill steaks to desired doneness. Serve with Olive Tapenade.
Nutritional analysis per serving:
308 calories, 25.2 g fat, 16.6 g protein, 1.6 g carbohydrate, 0 g fibre, 267 mg sodium
*Ingredient not included in nutritional analysis.
OLIVE TAPENADE
Ingredients
- 2/3 cup kalamata olives, pitted and chopped
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 tsp oregano, crumbled
- 1/4 tsp freshly ground pepper
Yield: Makes about 3/4 cup.
Directions
- Combine all ingredients in a bowl. Cover and refrigerate for at least 1 hour or up to 24 hours. Serve as an accompaniment to beef, chicken or fish.