Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Up-the-Middle Olive-Stuffed Steaks




Source of Recipe


The State.com


List of Ingredients




½ cup olives, green, stuffed
3 cloves garlic, chopped
1 tablespoon capers
1½ teaspoons finely shredded orange peel, optional
½ teaspoon pepper
2 rib-eye steaks, cut 1¼- to 1½-inch thickness (have butcher cut a pocket in steaks as well for easier preparation)



Recipe



The night before or morning of the game, combine olives, garlic, capers, orange peel and pepper in a blender or food processor. Cover and blend until mixture is chunky.

Place about 1 tablespoon of olive mixture into pocket of steak. Spoon remaining mixture over steak; rub in with fingers. (To keep stuffing mixture in pocket, use toothpicks or wooden skewers to close pocket.)

For a charcoal grill, arrange medium coals around a dip pan in a grill with a cover. Place steaks directly over pan. Cover and grill. Allow 20 to 22 minutes for medium rare or 22 to 26 minutes for medium doneness.

For a gas grill, heat grill. Reduce heat to medium. Adjust for indirect cooking. Place steak on grill rack; cover and grill as above.

- From "Southeats: Taste and Tales of Championship Tailgating" by Michelle Christian and Connie Fox