Steak with Cherry Tapenade

  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Salisbury Steak

Perfectly Grilled Steak

Skirt Steak

Chicken Fried Steak with Gravy

Steak Bites

Skirt Steak with Bok Choy

Sirloin Steak

Pan Seared T-Bone Steak