Grilled Steak With Tapenade

Name: Grilled Steak With Tapenade
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams flank steak; 59 milliliters roughly chopped fresh parsley; 1 clove garlic; 1 pint grape tomatoes, quartered; 118 milliliters pitted kalamata olives; 4 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 59 milliliters extra-virgin olive oil; 0 teaspoons red pepper flakes; 1 sprig rosemary, leaves stripped; 1 medium shallot

Grilled Steak With Tapenade is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains approximately 50g of protein, 28g of fat, and a total of 491 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have rosemary, pepper flakes, garlic, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Olive Oil

Rosemary

Shallot

Garlic

Olives

Juice

Lemon

Equipment you will use

Food Processor

Grill Pan

Grill

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Parsley

Juice

Lemon

Olives

Steak

Dry Seasoning Rub

Equipment you will use

Bowl

Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare.

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer the steak to a cutting board and let rest 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

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.

Ingredients you will need

Grains

Tomato

Olives

Steak

Equipment

Ingredients

Servings:

907grams

flank steak 59milliliters

roughly chopped fresh parsley 1clove

garlic 1pint

grape tomatoes, quartered 118milliliters

pitted kalamata olives 4servings

Kosher salt and freshly ground pepper 1

lemon, halved 59milliliters

extra-virgin olive oil 0teaspoons

red pepper flakes 1sprig

rosemary, leaves stripped 1medium

shallot

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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. One wine you could try is Goldschmidt Vineyard Alexander Valley Chelsea Merlot. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.