Grilled Strip Steaks with Olive-Oregano Relish

• 1/3 cup drained Kalamata or other brine-cured black olives
• 2 tablespoons finely chopped red onion
• 2 teaspoons minced fresh oregano leaves
• 2 teaspoons extra-virgin olive oil
• freshly ground black pepper to taste
• two 3/4-inch-thick boneless beef loin (strip) or rib-eye steaks (each about 1/2 pound)

1. Prepare grill.
2. Pit olives and coarsely chop.
3. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste.
4. Pat steaks dry and season with salt and pepper.
5. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
6. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.)
7. Serve steaks topped with relish.

black olives, red onion, oregano, extravirgin olive oil, freshly ground black pepper, beef loin

Taken from www.epicurious.com/recipes/food/views/grilled-strip-steaks-with-olive-oregano-relish-101776 (may not work)