Grilled Flank Steak with Tapenade |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
3/4 cup pitted green olives, rinsed and drained |
1/4 cup plus 1 tbsp. olive oil |
1/2 cup packed fresh cilantro |
2 teaspoons capers, drained |
1 clove garlic, chopped |
2 teaspoons red wine vinegar |
1 pound flank steak |
salt |
Directions:
1. Make tapenade: Combine olives, 1/4 cup oil, cilantro, capers, garlic and vinegar in a food processor and process until blended. Transfer to a bowl.
2. Heat a gas grill on high. Rub steak with 1 Tbsp. olive oil, sprinkle with salt and grill, turning once, 8 to 10 minutes total for medium-rare. Transfer to a cutting board, tent with foil and let rest 5 minutes. Slice against the grain. Serve with tapenade spooned on top.
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