This is a really easy and glamorous appetizer! Perfect for the big game! The medium rare seasoned filet's flavors are accentuated by the salty halloumi and tapenade. The perfect bite!
4 high quality filets
Pit Boss Smoked Salt & Pepper Rub
2 packages of halloumi cheese (8.8oz each)
Sun-dried Tomato and Olive Tapenade
2 cups pitted, drained olives (Kalamata and Green olives)
3 cloves garlic
1/3 cup sun-dried tomatoes and 1-2 tablespoons of the oil from the jar
3 tablespoons lemon juice
2 tablespoons fresh parsley
2 tablespoons capers
1/2 teaspoon red pepper flakes
1 tablespoon of olive oil
Preheat grill to 450-500F with dual zone fire.
Bring steaks to room temperature and generously season with Pit Boss Grills Smoked Salt & Pepper Rub (see picture/link below). Grill for 5 minutes on each side, leaving grill marks. Grill until steaks reach 125F. You may have to move to cooler area of the grill if steaks are cooking too fast and scorching. Rest for 15 minutes.
Combine all ingredients in a food processor and blend until coarsely chopped and stream in tablespoon of olive oil until combined.
Slice halloumi cheese is strips and brush with oil. Grill two minutes on each side to get grill marks and remove before it melts.
Cut both steak and cheese into need squares and secure with toothpicks of choice. Serve with tapenade.
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