Grilled Steak With Tapenade (Food Network Kitchens) |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Antonis Achilleos
|
|