Recipe courtesy of Food Network Kitchen
Steak with Cherry Tapenade
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 425 degrees F. Combine 1/2 teaspoon each coriander, cumin and salt in a small bowl. Sprinkle the spice mixture all over the steak and rub into the meat. Heat a large ovenproof skillet over medium-high heat; add 2 tablespoons olive oil. Add the steak and cook until browned, about 1 minute per side.

Scatter the potatoes around the steak and stir to coat in the oil; season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender and a thermometer inserted sideways into the center of the steak registers 125 degrees F for medium rare, about 20 minutes. Remove the steak to a cutting board; let rest 10 minutes. Return the potatoes to the oven and roast until crisp, about 5 more minutes.

Combine the cherries, 2 tablespoons parsley, 1 sliced scallion, the vinegar and the remaining 1 tablespoon olive oil and 1/2 teaspoon each coriander and cumin in a bowl. Season with salt and pepper.

Transfer the potatoes to a large bowl. Add the remaining 2 sliced scallions and 2 tablespoons parsley; toss. Slice the steak against the grain; top with the cherry tapenade. Serve with the potatoes.

Photograph by Ryan Dausch

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