6 Servings
1 Hour, 30 Minutes
Allergens
In a small mixing bowl, combine the margarine, parsley, chives, basil, thyme, rosemary, lemon juice, and garlic. Mix thoroughly. Place the mixture onto a piece of wax paper or plastic wrap and form into a log shape.
Chill the log for at least 1 hour to allow the flavors to combine.
Preheat the grill to medium high heat.
Generously sprinkle the steaks with salt and fresh black pepper. Rub each steak with a small amount of olive oil.
Grill steaks approximately 5 minutes per side for medium rare, or until the internal temperature reaches 145°F. Remove from heat and allow to rest for five minutes
While the steak is resting, slice off a piece of tapenade and spread evenly on each steak. Serve.
tapenade How do I form the tapenade into the design in the picture? Also, can I make it a few days in advance and keep it in the fridge?
You would need a piping bag to to that pretty design. The kind they use to decorate cakes. It has a special tip for that design. I would think it’s fine to make it early. Just bring to a bit of room temp so it’s easier to form.