1\/2 cup fresh cilantro 3 ounces pitted black olives 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.<\/p>\n 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.<\/p>\n 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.)<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text admin_label=”More Recipes” _builder_version=”3.0.75″ background_layout=”light” border_style=”solid” saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_tabs _builder_version=”3.0.75″ border_style=”solid” saved_tabs=”all” body_font_size=”14″ use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” 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six ingredients to a food processor and puree, making a paste. Generously coat the steaks and allow them to come to room temperature.<\/p> 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.<\/p> 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.)<\/p>","_et_gb_content_width":"","footnotes":""},"class_list":["post-585","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=585"}],"version-history":[{"count":3,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/585\/revisions"}],"predecessor-version":[{"id":725,"href":"https:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/585\/revisions\/725"}],"wp:attachment":[{"href":"https:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 teaspoon coarse salt 1\/2 teaspoon freshly ground black pepper
\n2 tablespoons olive oil 1 clove garlic
\nEither 1 sirloin, top round, rib eye, t-bone, NY strip, or tenderloin.
\n(The steak you choose should be about 1 1\/2 inches thick.)<\/em><\/p>\nMore Recipes<\/h3>\n
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Beryl\u2019s Hamburgers<\/a>
\nFeta & Herb Stuffed Burgers<\/a><\/p>\n
\nAll-American Meat Loaf<\/a>
\nBBQ Meat Loaf<\/a>
\nCrock-pot Meatloaf<\/a><\/p>\n
\nItalian Meatballs<\/a>
\nLeeky Meatballs<\/a>
\nMeatball Nirvana<\/a>
\nSwedish Meatballs<\/a><\/p>\n
\nUniversal Tomato Sauce<\/a><\/p>\n
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\nHamburger Soup<\/a>
\nMoglai Kabab<\/a><\/p>\n![\"Steak,](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_steak-300x300.jpg\")
(New York, Tenderloin or Rib-Eye)<\/h5>\n
\nGrilled Steaks in a Cilantro-Olive Paste<\/a>
\nPan Frying Steaks with Herb Rub<\/a>
\nSmoke Grilled Princess Steaks<\/a><\/p>\n![\"Rump](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_rumproast-300x300.jpg\")
Slow-Cooked Rump Roast<\/a>
\nSuper-Slow-Roasted Beef<\/a>
\nRoast Beef Perfection<\/a><\/p>\n![\"Beef](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_kebab-300x300.jpg\")
Brisket Birria<\/a> (also Sirloin or Chuck)
\nThe Cooking of a Brisket at 200 degrees for 24 hour
\n<\/a>Sweet and Sour Cranberry Brisket
\n<\/a>Comforting Shredded Beef<\/a> (Sirloin or Chuck)
\nSummertime Beef Kabob<\/a> (Sirloin or Sirloin Tip)
\nBalsamic Roast Beef<\/a> (Chuck or Round)<\/p>\n![\"Beef](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_fajitas-300x300.jpg\")
Beef Broth<\/a>
\nFajita Marinade<\/a> (Round Steak or Sirloin)
\nGrilled Peppery Top Round Steak with Asparagus<\/a>
\nLiver<\/a>
\nTongue<\/a><\/p>\nGrilled Steaks in a Cilantro-Olive Paste<\/h1>
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.)<\/em><\/p>