GRILLED STRIP LOINS WITH OLIVE TAPENADE

Serves: 4 1/2 cup (125 mL) dry red wine 1/3 cup (80 mL) olive oil 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) Worcestershire sauce 2 tsp (10 mL) rosemary, crumbled 1/4 tsp (1 mL) salt 2 cloves garlic, finely chopped 4 strip loin steaks, 1 inch (2.5 cm) thick Olive tapenade (recipe follows) To prepare marinade, combine first 7 ingredients (wine through garlic) in a heavy zip-locking plastic bag. Add steaks and squeeze bag to coat steaks with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.

Remove from refrigerator and let stand for 20 to 30 minutes. Remove steaks from marinade; discard marinade. Grill steaks over medium heat on natural gas barbecue to desired doneness. Serve with olive tapenade.

OLIVE TAPENADE

Makes: 3/4 cup (180 mL) 2/3 cup (160 mL) kalamata olives, pitted and chopped 1/4 cup (60 mL) finely chopped red onion 2 tbsp (30 mL) chopped fresh parsley 1 tbsp (15 mL) olive oil 1/2 tsp (2.5 mL) oregano, crumbled 1/4 tsp (1 mL) ground pepper Combine all ingredients in a bowl. Cover and refrigerate for at least 1 hour or up to 24 hours. Can accompany beef, chicken or fish.