Grilled Steaks with Cilantro-Olive Paste
- 1/2 cup fresh cilantro
- 3 ounces pitted black olives
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 clove garlic
- Your choice of steak: Ribeye, NY Strip, Petite NY Strip, T-Bone, 6 oz or 9 oz Tenderloin
Start the grill and heat to medium-hot. If you're using a gas grill, turn off all but one of the burners once it's come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the hand test, the grate will be hot enough when you can hold your palm five inches above the it for no more than 3 seconds.
Sear the steaks for 3 minutes on each side directly over the flame, with the lid down. Then, move steaks to the part of the grill that's not lit. Set the lid in place and allow the steaks to cook, flipping them only once. Remove steaks to a platter and tent loosely with foil, allowing steaks to rest five minutes before serving. Be careful not to overcook the meat as it will continue to cook as it rests.
-Adapted from a wonderful guide to grilling called The Farmer and the Grill by Shannon Hayes