Grilled Steak with Tapenade

Name: Grilled Steak with Tapenade
Cuisine: American
Ingredients: 1 1/2 pounds flank steak; marinade; 1/3 cup olive oil; 2 minced garlic cloves; 1 lemon zested and juiced; 1/4 teaspoon red pepper flakes; 1 tablespoon chopped rosemary; 1 tablespoon chopped thyme; coarse sea salt; tapenade; 1/3 cup olive oil; 3 chopped garlic cloves; 1/4 cup chopped basil; 1 cup Castelvetrano olives drained and pitted; 2 tablespoons capers, drained and rinsed; 3 minced anchovies or 1 tablespoon paste; 1 tablespoon lemon zest; 1 tablespoon red wine vinegar; sea salt; ground pepper; 2 teaspoons lemon juice; 1/2 cup halved grape tomatoes

loftus.greg @cook_3560825

Grilled Steak with Tapenade

loftus.greg @cook_3560825

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Ingredients

1 1/2 poundsflank steak
marinade
1/3 cupolive oil
2minced garlic cloves
1lemon zested and juiced
1/4 teaspoonred pepper flakes
1 tablespoonchopped rosemary
1 tablespoonchopped thyme
coarse sea salt
tapenade
1/3 cupolive oil
3chopped garlic cloves
1/4 cupchopped basil
1 cupCastelvetrano olives drained and pitted
2 tablespoonscapers, drained and rinsed
3minced anchovies or 1 tablespoon paste
1 tablespoonlemon zest
1 tablespoonred wine vinegar
sea salt
ground pepper
2 teaspoonslemon juice
1/2 cuphalved grape tomatoes

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Steps

1

Marinate steaks: combine ingredients, add steaks, cover and refrigerate 4-6 hours, flip halfway
2

Season with coarse sea salt, set out at room temperature for 15 minutes
3

Tapenade: poach garlic in olive oil 10 minutes, transfer oil and garlic to bowl to cool
4

Food process blend, poached garlic (reserving oil), basil, olives, capers, anchovies, zest and vinegar. Pulse to rough mince then add reserved olive oil and pulse and set aside.
5

Grill steaks over medium high heat about 5 to 7 minutes per side around 135°
6

Let steaks rest 5 minutes, slice steaks against grain 1/2" slices, spread tapenade, add tomatoes, drizzle olive oil and dust with flaky sea salt.