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
½ teaspoon minced garlic
½ teaspoon dried thyme
½ teaspoon paprika
1 baguette cut in thin slices
1 jar olive tapenadeRecipe
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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