Grilled Flank Steak with Tapenade

Name: Grilled Flank Steak with Tapenade
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons capers, drained; 454 grams flank steak; 118 milliliters packed fresh cilantro; 1 clove garlic, chopped; 177 milliliters pitted green olives, rinsed and drained; 59 milliliters olive oil; 2 teaspoons red wine vinegar; 4 servings Salt

Grilled Flank Steak with Tapenade is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 314 calories, 25g of protein, and 23g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes approximately 15 minutes. A mixture of garlic, flank steak, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine olives, 1/4 cup oil, cilantro, capers, garlic and vinegar in a food processor and process until blended.

Ingredients you will need

Cilantro

Vinegar

Capers

Garlic

Olives

Cooking Oil

Equipment you will use

Food Processor

Transfer to a bowl.

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

Steak

Salt

Dry Seasoning Rub

Equipment you will use

Grill

Transfer to a cutting board, tent with foil and let rest 5 minutes. Slice against the grain.

Ingredients you will need

Grains

Equipment you will use

Cutting Board

Aluminum Foil

Serve with tapenade spooned on top.

Ingredients you will need

Tapenade

Equipment

Ingredients

Servings:

2teaspoons

capers, drained 454grams

flank steak 118milliliters

packed fresh cilantro 1clove

garlic, chopped 177milliliters

pitted green olives, rinsed and drained 59milliliters

olive oil 2teaspoons

red wine vinegar 4servings

Salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.