• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup pitted kalamata olives

  2. 1 medium shallot

  3. 1 clove garlic

  4. 1 sprig rosemary, leaves stripped

  5. 1/4 teaspoon red pepper flakes

  6. 1/4 cup extra-virgin olive oil

  7. 1 lemon, halved

  8. Kosher salt and freshly ground pepper

  9. 2 pounds flank steak

  10. 1 pint grape tomatoes, quartered

  11. 1/4 cup roughly chopped fresh parsley

Instructions Jump to Ingredients ↑

  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. Per serving: Calories 361; Fat 26 g (Saturated 6 g); Cholesterol 43 mg; Sodium 283 mg; Carbohydrate 7 g; Fiber 1 g; Protein 25 g SERVES: 6; Calories: 348; Total Fat: 21 grams; Saturated Fat: 5 grams; Protein: 34 grams; Total carbohydrates: 5 grams; Sugar: 2 grams; Fiber: 1 grams; Cholesterol: 50 milligrams; Sodium: 451 milligrams Photograph by Antonis Achilleos


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