Grilled Strip Steak With Olives and Feta

4 strip steaks, (or other favorite steak), about 6 ounces each

Marinade
1/2 cup canola or olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon minced or crushed garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper

Topping
2 tablespoons unsalted butter
3 cloves garlic, peeled, minced
1 small onion, finely chopped
1/4 cup chopped sun-dried tomatoes
1 teaspoon fresh oregano leaves
1/2 cup sliced mixed green and kalamata olives
1/2 cup crumbled feta cheese (optional)

1. Cut several slits on the fat side of the strip steaks so they don't curl when grilling. 
Place the steaks in a food-grade plastic bag. In a small bowl whisk together all 
the marinade ingredients. Pour half of the marinade over the steaks in the bag. 
Seal the bag and refrigerate at least 3 hours or overnight. 
Cover and refrigerate the other half of the marinade.
2. Preheat the grill to medium-high.
3. Remove the steaks from the marinade and discard the marinade the meat has been 
sitting in. Let steaks sit at room temperature while you make the topping.
4. In a small skillet, melt the butter over medium heat. Add the garlic and 
saute 1 minute. Add the onion and saute until soft. Stir in the sun-dried tomatoes, 
oregano, olives and feta and saute 2 minutes. Remove from heat and set aside.
5. Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until 
you get good grill marks. If desired, turn on an angle and cook 1-2 minutes to get 
nice cross-hatch marks. Turn and continue grilling until the steak is cooked to 
the desired degree of doneness. Cover with the topping and 
drizzle with reserved marinade, if desired.