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Grilled Ribeye Steak and Green Olive Tapenade

Pairs with Hahn Cabernet Sauvignon and Hahn SLH Reserve Pinot Noir

Serves 2-4


  • 1-2 Ribeye steaks - take out 30-45 minutes before cooking and marinate
  • 4 garlic clove - minced
  • 2 T fresh oregano - chopped
  • 1 tsp red pepper flakes
  • Salt and freshly ground pepper
  • Olive oil


  • 1 cup olives - Castelvetrano, Picholine or Cerignola or a mixture
  • 2 T capers
  • 2 garlic cloves
  • 1-2 anchovies
  • 1 tsp dijon mustard
  • 1/2 cup mixed herbs - parsley, basil and oregano
  • 1 tsp preserved lemon or lemon zest
  • 1/3 cup olive oil
  • Salt and freshly ground pepper or white pepper


Mix garlic, oregano, pepper flakes, salt, pepper and 2-3 T olive oil in a bowl. Place steaks in a glass baking dish and rub with marinade on both sides, cover and leave on counter. Make tapenade.

Place all ingredients in food processor and pulse 3-5 times until desired texture. Taste and adjust seasoning to desired taste. Place in a bowl and set aside until ready to use.

Heat grill - brush with oil. When hot, cook steaks 6-8 minutes per side or cooked to your desired doneness. Let rest and slice into thin pieces - serve with olive tapenade. 



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