Steak With Olive Salsa (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons extra-virgin olive oil |
3 cloves garlic, chopped |
4 sprigs rosemary, leaves stripped |
1 1/2 pounds boneless lamb steak or skirt steak |
kosher salt and freshly ground pepper |
1/3 cup chopped fresh parsley |
3/4 cup pitted green spanish olives, coarsely chopped |
3 lemons, halved |
4 banana or cubanelle peppers, halved lengthwise and seeded |
2 bunches scallions |
Directions:
1. Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
2. Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
3. Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
4. Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
5. Per serving: Calories 346; Fat 19 g (Saturated 5 g); Cholesterol 95 mg; Sodium 313 mg; Carbohydrate 12 g; Fiber 4 g; Protein 31 g
6. Photograph by Antonis Achilleos
|
|