STEAKS WITH TOMATO TAPENADE

Servings:2-4
Preparation Time: 25 minutes

Ingredients

2 beef bone-in ribeye steaks, cut 1-1/2" thick (about 1 lb each)
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.

        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.