Pecos Steaks On Olive Toast

These Pecos Steaks offer a bold, rustic dining experience that combines tender beef with a savory, herbaceous base. The steaks are rubbed with a zesty paste of minced garlic, red chile flakes, and black pepper, creating a flavorful crust when grilled or broiled. They are served atop thick slices of French bread toasted in a rich mixture of butter, chopped olives, and fresh cilantro. This dish delivers a perfect balance of spicy, salty, and aromatic flavors with a comforting texture. It is an excellent choice for a satisfying weeknight dinner or a casual gathering where robust, home-style cooking is appreciated. Simple to prepare yet impressive in taste, this recipe brings a touch of international flair to your table using pantry staples.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 401.5

Dietary: Gluten-free

Description

These Pecos Steaks offer a bold, rustic dining experience that combines tender beef with a savory, herbaceous base. The steaks are rubbed with a zesty paste of minced garlic, red chile flakes, and black pepper, creating a flavorful crust when grilled or broiled. They are served atop thick slices of French bread toasted in a rich mixture of butter, chopped olives, and fresh cilantro. This dish delivers a perfect balance of spicy, salty, and aromatic flavors with a comforting texture. It is an excellent choice for a satisfying weeknight dinner or a casual gathering where robust, home-style cooking is appreciated. Simple to prepare yet impressive in taste, this recipe brings a touch of international flair to your table using pantry staples.

Ingredients

4 Tender Steaks (loin or rib)
2 tablespoon Minced garlic
1 teaspoon Bottled red chile flakes
1/2 teaspoon Black pepper
1 French Bread loaf
2 tablespoon Butter or margarine
1 tablespoon Chopped California ripe olives
1 tablespoon Minced cilantro

Directions

1
Trim excess fat from the steaks.
2
In a small bowl, mix 1 tablespoon of minced garlic with the red chile flakes and black pepper to create a paste.
3
Rub the garlic-chile paste evenly over both sides of the steaks.
4
Cut the French bread loaf into 4 thick (1-inch) slices on a sharp diagonal.
5
In a small saucepan, melt the butter or margarine over low heat.
6
Stir in the chopped olives, remaining 1 tablespoon of minced garlic, and minced cilantro.
7
Grill or broil the bread slices until both sides are lightly toasted and golden.
8
Spoon the olive-garlic butter mixture generously over the toasted bread.
9
Grill or broil the seasoned steaks to your desired level of doneness.
10
Place a slice of olive toast on each plate and top with a steak.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 401.5kcal

% Daily Value *
Total Fat 22.0g34%
Saturated Fat 8.5g43%
Cholesterol 82.0mg28%
Sodium 281.0mg12%
Total Carbohydrate 16.2g6%
Dietary Fiber 1.0g4%
Sugars 1.5g
Protein 31.9g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If broiling the bread, it may be easier to drop the broiler rack down a notch to prevent burning while ensuring the bread toasts properly.

You can use flank steak or skirt steak for a more traditional "Pecos" style texture, adjusting cooking time accordingly for thinner cuts.

For a milder flavor, reduce the amount of red chile flakes to 1/2 teaspoon.

Keywords: beef, steaks, olive toast, garlic, chile flakes, grilled, broiled, French bread, cilantro, main course, easy dinner, spicy, rustic, comfort food, pecos style, herb butter, quick meal, family dinner, international cuisine, flank steak

Read it online: https://www.chefs-mate.com/recipe/pecos-steaks-on-olive-toast/