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    Broiled Rib Eye Steak with Tapenade


    Source of Recipe


    from Larissa's Corner Recipes

    Recipe Introduction


    Thinly sliced rib eye steaks served on baguette slices and topped with olive
    tapenade makes a wonderful tapas or appetizer, to prevent flare-ups season
    the meat with salt after broiling.

    List of Ingredients




    Broiled Rib Eye Steak with Tapenade

    2 rib eye steaks
    � teaspoon minced garlic
    � teaspoon dried thyme
    � teaspoon paprika
    1 baguette cut in thin slices
    1 jar olive tapenade

    Recipe



    Preheat the broiler to 500 degrees Convection Broil. Season the steaks with
    the garlic thyme and paprika. Place the steaks on a covered broil pan and
    broil 4 minutes on each side for rare and a few minutes longer for medium.
    Season the meat with salt and pepper and rest for a few moments before
    cutting in thin slices. Place the meat onto the bread slices and top with a
    dollop of tapenade.
 

 

 

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