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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
kosher salt or Tuscanini Sea Salt, to taste
6 rib-eye or club steaks, each about 1 inch thick
1/2 cup non-trans fat margarine (such as Earth Balance), melted (use soy-free, if needed)
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh chives, minced
1 tablespoon fresh basil, minced or 3 cubes Dorot Gardens Frozen Basil
1 tablespoon fresh rosemary, minced
2 tablespoons lemon juice
2 cloves garlic, finely minced or 2 cubes Gefen Frozen Garlic
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.
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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.