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Grilled Steaks in a Cilantro-Olive Paste

(Shannon Hayes, The Farmer and the Grill)

1/2 cup fresh cilantro 3 ounces pitted black olives
1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil 1 clove garlic
Either 1 sirloin, top round, rib eye, t-bone, NY strip, or tenderloin.
(The steak you choose should be about 1 1/2 inches thick.)

Add the first six ingredients to a food processor and puree, making a paste. Generously coat the steaks and allow them to come to room temperature.

Start the grill and warm it until it is medium-hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the hand test, the grate will be hot enough when you can hold your palm five inches above it for no more than three seconds.

Sear the steaks for 3 minutes on each side directly over the flame, with the lid down. Then, move steaks to the part of the grill that is not lit. Set the lid in place and allow the steaks to cook, with out flipping them, until they reach 120-140 degrees F, about 15-25 minutes, depending on the size of the steak. Remove the steaks to a platter and tent loosely with foil, allowing steaks to rest five minutes before serving (the temperature will come up a few more degrees during this time.)