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Steak With Olives
Any steak works with this recipe. I like the grass-fed ribeye, personally, but you can use any piece of meat. The real star is the olive sauce. Before you make that, though, cook your steak to the desired doneness and set aside.
1/2 cup cured black olives, pitted
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
2 tablespoons olive oil
1/2 cup chopped flat-leaf parsley
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
2 tablespoons olive oil
1/2 cup chopped flat-leaf parsley
Heat the pepper flakes and garlic in the oil over medium heat, using the same pan you used to cook the steak. Stir until golden. Add the olives and cook for 2 minutes. Remove and add the parsley. Serve over the steak.
