Ingredients1 can of anchovy filets drained 1/2 cup pitted kalamata olives 2 tbs EVOO 1 inch thick strip cut longitudinally from a whole striploin InstructionsPulse the anchovies and olives together in a food processor. You will need a whole striploin to get a slice cut with the grain along the whole length. It will give you a slab of meat about 20 - 24" long about 4- 5" wide and as thick as you cut it. Use the remainder for more braids or for steaks or whatever. Lay it flat and make two eqully spaced cuts from an inch and a half from one end all the way to the other end to make three tails joined at one end. Spread one side of each tail with the tapenade and braid the three pieces tightly together pushing any lescaping tapenade back in among the braids. Secure the loose ends with cocktail sticks or tie with twine. Flatten the braid out with your hand and lay on a 400F Egg grill direct. Leave it for 10 minutes or until nicely crusted on the underside. Turn and sear the other side for about 6 minutes. Test with an instant read thermometer.This should give you rare beef with a salty, tangy crust and a visually interesting presentation, Which is, of course, totally lost when you slice it in the dark and serve it at an Eggfest afterparty seasoned with fresh ground pepper.
At a dinner party, on the other hand, I guarantee people will say "Wow - what's that?" - remembering always to check for fish allergies.NotesNumber of Servings: Time to Prepare: