Grilled Steak With Tapenade

Picture of Grilled Steak With Tapenade Recipe 

  • Total Time:40 min
  • Prep25 min
  • Cook15 min
  • Yield:4 servings, with leftovers
  • Level:Easy
  • 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


    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.

    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.
    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.
    Per serving: Calories 361; Fat 26 g (Saturated 6 g); Cholesterol 43 mg; Sodium 283 mg; Carbohydrate 7 g; Fiber 1 g; Protein 25 g
    SERVES: 6; Calories: 348; Total Fat: 21 grams; Saturated Fat: 5 grams; Protein: 34 grams; Total carbohydrates: 5 grams; Sugar: 2 grams; Fiber: 1 grams; Cholesterol: 50 milligrams; Sodium: 451 milligrams
    Photograph by Antonis Achilleos

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