Grilled Flatiron Steaks with Tomatoes and Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.) Ingredients:
1/3 cup (or more) olive oil |
1/4 cup vegetable oil |
1 cup pitted olives (such as niçoise or kalamata), chopped |
1 tablespoon minced capers |
1 garlic clove, minced |
1 anchovy fillet packed in oil, drained, minced (optional) |
2 pounds flatiron, flank, hanger, or skirt steak |
kosher salt |
zest and juice of 1 orange |
1/4 cup thinly sliced shallots |
2 tablespoons chopped fresh oregano |
2 tablespoons minced garlic |
2 tablespoons smoked paprika |
2 tablespoons vegetable oil |
1 tablespoon crushed red pepper flakes |
4 large tomatoes (about 3 pounds), sliced 1/4 thick |
1 shallot, thinly sliced into rings |
1/4 cup (loosely packed) flat-leaf parsley leaves |
1 tablespoon olive oil plus more for drizzling |
flaky sea salt and freshly ground black pepper |
1 bunch watercress, tough stems removed (about 4 cups) |
1 tablespoon fresh lemon juice |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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