Skirt Steak with Green Olive Tapenade |
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Prep Time: 3 Minutes Cook Time: 6 Minutes |
Ready In: 9 Minutes Servings: 6 |
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This topping capitalizes on bold-tasting olives and capers to deliver a huge amount of flavor. To make this meal even quicker, use a store-bought tapenade instead of making your own. If you can't find skirt steak, you can use flank steak. Serve with an arugula and tomato salad. Ingredients:
1 1/2 pounds skirt steak, cut in half crosswise |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
1 garlic clove, minced |
cooking spray |
green olive tapenade |
Directions:
1. Sprinkle steak on both sides with pepper and salt. Combine vinegar, olive oil, and garlic in a large heavy-duty zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 8 hours, turning occasionally.
2. Prepare grill.
3. Remove steak from bag, discarding marinade. Place steak on a grill rack coated with cooking spray. Grill 6 to 8 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Cut diagonally across the grain into thin slices. Serve with Green Olive Tapenade.
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