Title: Pecos Steaks on Olive Toast
Categories: Beef Appetizer
Yield: 4 Servings

4		Tender steaks (loin or rib)
2	tb	Minced garlic
1	ts	Bottled red chile flakes
1/2	ts	Black pepper
1		French bread loaf
2	tb	Butter or margarine
2	tb	Chopped California ripe olives
1	tb	Minced cilantro

Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks.

Cooking time: 7-10 minutes.

Total preparation time: 15 minutes.

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