Steak with Cherry Tapenade

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


  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.
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