GRILLED STEAK WITH TAPENADE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings, with leftovers
Number Of Ingredients 11
Steps:
- 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. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Nutrition Facts : Calories 348 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 451 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 34 grams, Sugar 2 grams
GRILLED FLATIRON STEAKS WITH TOMATOES AND TAPENADE
Provided by Jeff Carciello
Categories Beef Olive Tomato Fourth of July High Fiber Father's Day Backyard BBQ Dinner Meat Steak Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 26
Steps:
- For tapenade:
- Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
- For steak:
- Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
- For tomatoes:
- Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.
- Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
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