Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
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Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive tapenade. This recipe from the Beef Council is an easy way to add a summery twist on top of your favorite steak. We know many people thinking adding more flavor on a steak is sacrilege, but we disagree – more flavor is better! The earthy olive flavor and bright summery flavor of the tomatoes bring out everything we love about beef, and enhance the meal. Give it a try and let us know what you think!
Season your steaks to taste with salt and pepper. Place the steaks on a grill preheated to medium heat, over direct heat. Grill for 5 – 7 minutes per side until the steaks reach 135ºF for medium rare doneness, or 145ºF for medium doneness.
While the steaks are grilling, combine the tomatoes, olives, basil, and parmesan in a small bowl. Mix together.
Once the steaks are finished grilling, remove from the grill, top with the fresh tapenade and serve. Enjoy!