Total Time
30 Mins
Yield
Serves 4
Photo: Annabelle Breakey

How to Make It

Step 1

Heat a grill to high (450° to 550°). Meanwhile, make olive salad: Combine beans, olives, celery, green onions, anchovy, garlic, parsley, capers, chile flakes, 1/4 tsp. each salt and pepper, the lemon juice, and 4 tbsp. oil in a medium bowl. Set aside until ready to serve.

Step 2

Brush calamari all over with remaining 1 tbsp. oil and season with remaining 1 tsp. each salt and pepper. Grill over high heat (covered if using gas) until grill marks form, about 2 minutes. Flip and cook on other side until just cooked through, 2 to 3 minutes.

Step 3

Serve steaks with olive and bean salad, with lemon wedges on the side.

Step 4

Wine pairing: Zocker 2014 Paragon Vineyard Grüner Veltliner (Edna Valley; $20).

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