Grilled Steak With Tapenade Recipe

Name: Grilled Steak With Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat a grill or grill pan to high.
2
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.
3
Pierce the steak all over with a fork and season with salt and pepper.
4
Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes.
5
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.
6
Grill the steak until browned on one side, about 7 minutes.
7
Flip and cook about 7 more minutes for medium rare.
8
Transfer the steak to a cutting board and let rest 5 minutes.
9
Cut in half; reserve one half for steak sandwiches (at right).
10
Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
11
Photograph by Antonis Achilleos

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pitted kalamata olives, 1 medium shallot, 1 clove garlic, 1 sprig rosemary, leaves stripped, and more.

Yes, Grilled Steak With Tapenade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Steak With Tapenade

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