Steak with Cherry Tapenade

Total Time:
35 min
10 min
25 min

4 servings

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 1 1 1/4 - to 1 1/2-pound tri-tip steak, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 pound tricolor baby potatoes
  • Freshly ground pepper
  • 8 ounces Bing cherries, pitted and finely chopped
  • 1/4 cup chopped fresh parsley
  • 3 scallions, thinly sliced
  • 1 1/2 teaspoons sherry vinegar
  • 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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