Grilled Steak With Tapenade

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings, with leftovers
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.