Broiled Beef and Olive Salad

Ingredients

1 lb Ribeye 4 oz Green olives 4 oz Kalamata olives 4 oz Sundried tomatoes 4 oz Grana cheese 2 oz White onion 2 oz Peperoncini peppers Extra virgin olive oil Lemon juice Balsamic vinegar

Jamaica’s hyatt ziva gives US a hotel favorite recipe BY acclaimed chef ignazio podda Season the ribeye with the evoo, few drops of balsamic, salt and pepper.

grill it quickly at high temperature, one minute per side, meat should stay very rare. When cold, slice in 1/2 cm thick by 4 cm long sticks.

mix with the olives, the sun dried tomatoes (also cut 1/2 cm by 4 cm), the shaved grana, the chopped white onion, the peperoncini and dress with abundant evoo and fresh lemon juice.

serve with toasted bread, or lavash bread.