Grilled Steak With Tapenade

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup pitted kalamata olives
  • 1 medium shallot
  • 1 clove garlic
  • 1 sprig rosemary, leaves stripped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, halved
  • Kosher salt and freshly ground pepper
  • 2 pounds flank steak
  • 1 pint grape tomatoes, quartered
  • 1/4 cup roughly chopped fresh parsley
Directions

Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.

Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.

Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Great Grilled Mains