Grilled Steak with Olive and Caper Spread

• 1 Cup Green Olives, such as Picholine or Calabrese, pitted – Olive Bar
• 1 Cup Black Olives, such as Nicoise or Kalamata, pitted – Olive Bar
• 1 Tbsp. Capers, drained – Olive Bar
• Two 2-inch thick Steaks – Meat Dept.
• Mediterranean Organic Olive Oil, for brushing steaks – Aisle 3
• Salt & Pepper – Bulk Herbs & Spices or Aisle
• 2 Organic Parsley Sprigs, for garnish - Produce

In a food processor, coarsely chop the olives and capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled.

Pat the steaks dry with paper towels, brush them with olive oil, and season them with salt and pepper. Grill the steaks on a rack set 4-inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler, about 4-inches from the heat, for 10 minutes on each side.

Let the steaks stand, covered loosely with foil, for 8 minutes.

Serve the steaks sliced, with the olive and caper spread and parsley for garnish on the side.