Ingredients

4 boneless beef top loin steak
1 cup red wine
3 garlic clove (smashed)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 cup black olive
1 cup pimento stuffed olive
1 tablespoon capers in brine
1 cup tomato (chopped)

Directions

Pour wine into a large plastic zip-top bag and add smashed garlic cloves.Place steaks into bag, seal and “knead” bag to cover steaks all over in wine.Place in fridge to marinate (at least one hour).Meanwhile, coarsely chop black and green olives.

Place olives in a medium-sized bowl; stir in chopped tomato and capers with liquid.Season with black pepper to taste.Place olive mixture in fridge until needed.When ready to cook, season steaks with the salt, pepper and garlic powder.Heat oil over medium heat in a large skillet.Add steaks and cook 2-5 minutes per side for desired doneness (rare to medium).Place steaks on a serving platter and top each with equal portions of the olive mixture.