Steak with Cherry Tapenade
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 110 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 4 grams
- Protein
- 41 grams
- Sugar
- 7 grams
- Total: 35 min
- Active: 10 min
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
- 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.